MUSHROOM SOUP WITH MASCARPONE TOASTS

INGREDIENTS

15g dried mixed mushrooms

50g butter

1 onion, finely chopped

2 garlic cloves, chopped

1 tsp fresh thyme leaves

600g chestnut mushrooms, roughly chopped

650ml vegetable stock

100ml double cream

2 tbsp finely chopped parsley

To serve:

15g dried mixed

mushrooms

50g butter

1 onion, finely chopped

2 garlic cloves, chopped

1 tsp fresh thyme leaves

600g chestnut

mushrooms, roughly chopped

650ml vegetable stock

100ml double cream

2 tbsp finely chopped parsley

METHOD

1. Place the dried mushrooms in a jug and pour over Place the dried mushrooms in a jug and pour over 300ml boiling water. Set aside for 10 minutes then drain, 300ml boiling water. Set aside for 10 minutes then drain, reserving the soaking liquid, and finely chop. Meanwhile, reserving the soaking liquid, and finely chop. Meanwhile, heat the butter in a large saucepan, add the onion and heat the butter in a large saucepan, add the onion and cook very gently for 10 minutes. Add the garlic and thyme cook very gently for 10 minutes. Add the garlic and thyme and cook for 5 minutes. and cook for 5 minutes.

2. Stir in the rehydrated and fresh mushrooms and cook for Stir in the rehydrated and fresh mushrooms and cook for 15 minutes, stirring occasionally until all liquid has cooked 15 minutes, stirring occasionally until all liquid has cooked off. Add the stock and reserved mushroom soaking liquid, off. Add the stock and reserved mushroom soaking liquid, bring to the boil and simmer for 25 minutes. Stir in the bring to the boil and simmer for 25 minutes. Stir in the double cream and parsley then blitz with a hand-held double cream and parsley then blitz with a hand-held blender until perfectly smooth. blender until perfectly smooth.

3. Sauté the mixed mushrooms in the butter until golden. Sauté the mixed mushrooms in the butter until golden. Lightly season and stir in the lemon zest. To serve, spoon the Lightly season and stir in the lemon zest. To serve, spoon the soup into warmed dishes and top each with a slice of bread, soup into warmed dishes and top each with a slice of bread, mascarpone, sautéed mushrooms and a drizzle of truffle oil mascarpone, sautéed mushrooms and a drizzle of truffle oil