WINTER HOMECOMING

MUSHROOM & THYME SOUP

Serves 4-6

10g dried porcini mushrooms (see tip, below)

1 cup warm water

700g button mushrooms

¼ cup olive oil

200g Swiss brown mushrooms, sliced

1 large onion, finely chopped

3 cloves garlic, crushed

2 tbsp thyme leaves, extra for garnish

1L chicken or vegetable stock

200ml crème fraîche

Olive oil (optional), to serve

1. Soak porcini mushrooms in warm water for 15 minutes. Cut 200g of the smallest button mushrooms in half and set aside. Slice the remaining button mushrooms.

2. Heat oil in a large pot over a medium-high heat. Add sliced button and Swiss brown mushrooms, cook, stirring occasionally for about 5-6 minutes or until softened.

3. Add onion, garlic and thyme and cook, stirring for a further 3 minutes or until onion is soft. Add porcini mushrooms with soaking liquid and stock and bring to a simmer. Simmer, partially covered for 15 minutes.

Process soup with a hand-held blender in the pot or in batches in a blender until smooth. Return soup to the pot if using a blender.