This recipe uses chestnut mushrooms plus a few dried ones, which enhance the flavour.
Rehydrate the dried mushrooms in boiling water according to the pack instructions.
Melt the butter in a saucepan over a gentle heat. Add the onions and garlic and gently cook for 10 mins until soft.
Add 600g mushrooms and stir to coat. Add the soy and seasoning and finally the boiling water. Keep back 50g chestnut mushrooms to slice and quickly sauté in the olive oil for a garnish.
Bring the soup to the boil in the pan and simmer for 40 minutes until the mushrooms are tender. Next, liquidise the soup or use a hand blender and check the seasoning.
Serve in warm bowls with a few sliced, sautéed mushrooms sprinkled over, plus some chopped chives or parsley and crusty bread.
75g unsalted butter
2 med onions, thinly sliced
1 clove garlic, crushed
650g chestnut mushrooms
15g dried mushrooms (ceps are good)
25ml light soy sauce
½ tsp sea salt
1-2 tsp white pepper
1.2litres boiling water
tbsp olive oil
chopped parsley or chives to garnish