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Wild Mushroom Soup

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Method

Dissolve the vegetable stock cubes in 500ml boiling water. Set aside.

Put the wine and about 100 ml of the chicken broth together with the dried mushrooms to a boil in a saucepan. Don't let it boil for too long, remove from heat, and let stand 30 minutes.

Melt the butter over medium-high heat and add the spring onions with diced onion. Sauté them gently.

Sprinkle in the flour, stirring constantly for 1 minute. Then gradually stir in the vegetable stock and the remaining chicken stock, followed by the wild mushroom mixture, white mushrooms, and pepper. Bring to the boil and then simmer for 30 minutes, stir every few minutes.

Let it cool slightly and then use an immersion blender until the mixture is soup-like. You might want to take a few of the chopped mushrooms out before you do this and then add them back after, it's personal preference.

Return to low heat until hot enough to serve. Sprinkle with pepper, add a swirl of creme fraiche and a sprinking of sliced spring onion to top it off.