WILD MUSHROOM SOUP Wild mushrooms are expensive, but dried porcini have an intense flavor, so only a small quantity is needed. 1 ounce dried porcini mushrooms 2 tablespoons olive oil 1 tablespoon butter 2 leeks, thinly sliced 2 shallots, roughly chopped 1 garlic clove, roughly chopped 8 ounces fresh wild mushrooms 5 cups vegetable stock 1/2 teaspoon dried thyme 2/3 cup heavy cream Salt and freshly ground black pepper Sprigs of fresh thyme, to garnish

Put the dried porcini in a bowl, add 1 cup warm water and let soak for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve to use later. Finely chop the porcini.

Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots and garlic and cook gently for about 5 minutes, stirring frequently, until softened but not colored.

Chop or slice the fresh mushrooms and add to the pan. Stir over medium heat for a few minutes, until they begin to soften. Pour in the stock, and bring to a boil. Add the porcini, soaking liquid, dried thyme and salt and pepper. Lower the heat, half-cover the pan and simmer gently for 30 minutes, stirring occasionally.

Pour about three-quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan, stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.

Serves 4.

COOK'S TIP: Porcini are cépes, or boletus mushrooms. Italian cooks would make this soup with a combination of fresh and dried porcini, but if fresh ones are difficult to obtain, you can use other wild mushrooms, such as chanterelles.

[Best-Ever Vegetarian, Linda Fraser]