Mushroom Soup

INGREDIENTS:

• 500g chestnut mushrooms, cleaned and sliced
• 1 onion, finely diced
• 10g dried porcini mushrooms
• 50g unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, sliced
• A good handful of fresh thyme sprigs, leaves picked
• 600ml chicken stock
• 100ml double cream
• 200g mixed mushrooms, sliced
• Freshly ground black pepper and salt to taste

METHOD:

1. Prep the the dried porcini mushrooms by popping in a bowl and cover with boiling water.
2. Heat 40g butter and oil in a large pan and once the butter is foaming, add the chestnut mushrooms. Cook on a high hob heat for 10 minutes or until all the water has evaporated and the mushrooms are a rich golden colour.
3. Reduce the heat and add the onion, garlic, thyme, salt and pepper. Fry for another couple of minutes until soft. Strain the porcini mushrooms, remove any grit, add them to the pan with the porcini liquid and chicken stock. Allow to simmer gently for 15 minutes.
4. Remove from the hob and stir the double cream to thicken your soup. Use a blender or food processor to blend your soup until smooth or your desired texture.
5. Sauté the mixed mushrooms in 10g butter for 5 to 10 minutes or until all the water has evaporated and the mushrooms are nicely coloured. Set to one side.
6. To serve, ladle the soup into Denby mugs with a good tablespoon of sautéed mushrooms on top. Enjoy!