- 2 tsp olive oil
- 125 g butter (diced, at room temperature)
- 150 g onion (finely chopped)
- 1 garlic clove (crushed)
- 550 g forest mushrooms (chopped, such as chantarelle, oyster and shitake)
- 120 ml white wine
- 900 ml kitchen garden stock or water
- 150 ml cream
- salt and freshly ground black pepper
- Heat a heavy-based pan and add the olive oil and a knob of the butter. Once the butter is foaming, tip in the onion, garlic and mushrooms and cook slowly for 4-5 minutes until tender but not coloured. Take out and reserve some of the mushroom mixture to garnish.
- Add the wine to the pan and allow to evaporate until reduced by half, then season to taste. Add the vegetable stock or water, stirring to combine and bring to the boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavours have had the chance to infuse.
- Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor or liquidiser and whiz to a puree.
- To serve, remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls, then garnish with the reserved mushrooms.