Creamy mushroom soup. Ingredients: 25g dried porcini (ceps), 50g butter, 1 onion, finely chopped, 1 garlic clove, sliced, thyme sprigs, 400g mixed wild mushrooms, 850ml vegetable stock, 200ml tub crème fraîche, 4 slices white bread, about 100g, cubed, chives and truffle oil, to serve. Method. Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then sizzle the onion, garlic and thyme for 5 mins until softened. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve.