Wild mushroom soup

Method

• Step 1
  Heat the oil and half the butter in a large saucepan over low heat. Add the garlic, leek and thyme, then cook, stirring for 3-5 minutes until the leek has softened. Add the Swiss brown mushrooms, porcini and soaking liquid, stock and soy sauce and bring to the boil.
• Step 2
  Reduce the heat to low and simmer for 5-8 minutes until mushrooms have softened.
• Step 3
  Remove saucepan from the heat. Puree mixture using a stick blender until smooth.
• Step 4
  Add the cream and season with salt and pepper, then warm through over low heat.
• Step 5
  Meanwhile, melt the remaining 25g butter in a frypan over medium heat.
• Step 6
  Cook the small mushrooms, stirring, for 2-3 minutes until just softened. Season. To serve, ladle soup into bowls, drizzle with extra oil and garnish with pan-fried mushrooms.