Creamy mushroom soup

• dried porcini↗25g 25g

  (ceps)

• butter↗50g 50g
• onion↗1 1

  finely chopped

• garlic clove↗1 1

  sliced

• thyme↗

  sprigs

• mixed wild mushrooms400g 400g
• vegetable stock↗850ml 850ml
• crème fraîche↗200ml tub 200ml tub
• white bread↗4 slices 4 slices

  about 100g, cubed

• chives

  and truffle oil, to serve

Step-by-step instructions

1. 1

   Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.

2. 2

   Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.

3. 3

   Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.