100 grams fresh girolles/chanterelle mushrooms, finely sliced (save a few for garnish)
1 litre homemade vegetable stock or 2 Kallo veg stock cubes in 1 litre boiling water
300 ml reserved mushroom liquid
20 grams fresh parsley, chopped fine
200 ml crème fraiche
Juice of ½ small lemon
White truffle oil to drizzle
Dairy Free: omit butter and creme fraiche. Replace butter with olive oil
Vegan option: Omit cheese
Place dried mushrooms in a small bowl, cover with boiling water and leave for at least 30 minutes or overnight. Drain and finely chop mushrooms, then set aside along with reserved soaking liquid. Fold lemon juice into crème fraiche, set aside in fridge until ready to use.
Melt 1/3 of butter and all of olive oil in saucepan. Add garlic and cook 1 minute, then onion, celery leek and thyme and gently cook for 5-10 minutes. Add diced potato and dried mushrooms and cook until soft (10 minutes).
Whist onion mixture is cooking, prepare and cook mushrooms: In a separate pan melt 1/3 of remaining butter, add sliced mushrooms in batches and quickly fry off until lightly coloured. Season as you go along. Transfer mushroom plus any liquid from them to a bowl.
Add cooked mushroom to onion mixture along with hot vegetable stock; bring to a gentle simmer for about 15 to 20 minutes then remove from heat. Pour half the soup into a blender (or use blender stick), whiz into a purée then pour it back into the pan and return to a simmer. Add chopped parsley and season carefully to taste.
Serve soup in warmed bowls, top with crème fraiche and drizzle with white truffle oil just before serving.
If you can’t source wild mushrooms white button mushrooms will do, using the same weight.
This soup freezes really well, so make ahead of time.
White truffle oil has a distinctive flavour. I love it but it can be omitted.