Wild Mushroom Soup

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The combination of fresh and dried wild mushrooms make this soup simply sensational. A dash of Madeira or dry sherry and a swirl of crème fraîche or soured cream adds a luxurious finishing touch.

Serves 2

15 g/½ oz/¼ cup dried wild mushrooms, such as porcini, morels or ceps
450 ml/¾ pint/2 cups hot (not boiling) vegetable stock
1 small onion, finely chopped, or 25 g/1 oz frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
225 g/8 oz fresh or frozen sliced button mushrooms
15 ml/1 tbsp Madeira or dry sherry
A pinch of dried mixed herbs
A pinch of freshly grated nutmeg (optional)
Salt and freshly ground black pepper

1. Put the dried mushrooms in a sieve (strainer) and rinse under cold running water to remove any grit. Put them in the ceramic cooking pot with the stock. Cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
2. Add the onion, garlic, sliced mushrooms, Madeira or sherry, the herbs and nutmeg, if using. Season generously with salt and pepper, then re-cover with the lid and cook for 4-5 hours or until the mushrooms are very tender.
3. Purée the soup in a food processor or blender until smooth. Transfer half the soup to a bowl or freezer container and cool.
4. Return the remaining soup to the cooking pot and heat on High for about 15 minutes until piping hot (or quickly reheat in a saucepan on the hob). Taste and re-season, if necessary, then serve in a warm bowl, topped with crème fraîche or soured cream and accompanied by crusty bread or hot buttered toast.

Second serving
Either cover the cooled soup and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. To serve, transfer to a saucepan and heat on the hob until piping hot.

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