Wild Mushroom Soup

Takes about 50 minutes to make

25g (1oz) dried porcini mushrooms ( please use whatever kind of mushroom you can find porcinis just adds intense flavour )
2tbsp olive oil
25 gram butter
1 onion chopped finely
2 celery sticks chopped
600g (1 1/4 lb)  mixed chopped mushrooms
2 bay leaves
1.5 litres (2 1/2 pints) light vegetable stock
350g (12oz) floury potatoes diced
250ml (9fl oz) pot creme fraiche
3tbsp chopped fresh parsley
Toasted sour dough or bread type prefered to serve.

1  place the porcini mushrooms in a jug and pour over 150ml (5fl oz) of boiling water. Set aside and soak for 15 minutes.
Heat oil and the butter in a large pan add onion celery and garlic and cook for 8 minutes until perfectly softened.

2  add mushrooms to the pan reserving about 200g (7oz) for garnish later. Cook over a high heat for 5 minutes until lightly coloured and all of the liquid has cooked off. Add the potatoes and the rehydrated porcini mushrooms and stir until coated and buttery. Add the bay leaves and the stock and stain the mushroom soaking water into the pan. Bring to the boil and simmer for around 15 minutes or until the potatoes are tender.
Whizz with a stick blender until lovely and smooth.

3  When you are ready stir a good dollop of creme fraiche into the soup and check the seasoning. Pan fry remaining mushrooms ( with an extra hopped garlic clove if you like ) in butter until softened. Season and stir in the parsley. Ladle he soup in small warmed bowls and add another dollop of creme fraiche. Top each slice of toasted sour dough with the mushrooms, perched slices on side of the bowls and serve.