If you can’t find the wild mushrooms used in this recipe, try using chestnut mushrooms instead because they still have a lovely flavour.
- 850ml vegetable stock
- 400g mixed wild mushrooms
- 50g butter
- 1 onion
- 1 garlic clove
- 200ml tub of crème fraiche
- Handful of fresh chives
- Few thyme sprigs
- Salt and pepper
Finely chop the onion and mince the garlic clove.
Heat the butter in a frying pan and then fry the onion and garlic until softened. Roughly chop the mushrooms and fry them, not stirring for a few minutes to give them chance to brown. Add in the stock and simmer the soup for 20 minutes or so.
Stir in the crème fraiche and simmer for a few more minutes, then add the thyme sprigs and season the mixture well.
Blitz the soup until smooth and then pass it through a fine sieve, discarding any crud left in the sieve.
Serve by finely chopping the chives and sprinkling them over the top of the soup.