Easy mushroom soup recipe
 This is an earthy, rich-tasting mushroom soup. You could add cream or crème fraîche, at the end as a swirl if you wished, but it doesn't need it. 20g/¾oz dried wild or porcini mushrooms10g/⅓oz butter2 shallots or 1 leek, finely chopped1 garlic clove, sliced500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like700ml/1¼ pint chicken or vegetable stock1 large sprig thyme25ml/1fl oz sherry or marsala or juice of ½ lemonsalt and freshly ground black pepper2 tbsp finely chopped fresh parsley, to serve 20g/¾oz dried wild or porcini mushrooms 10g/⅓oz butter 2 shallots or 1 leek, finely chopped 1 garlic clove, sliced 500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like 700ml/1¼ pint chicken or vegetable stock 1 large sprig thyme 25ml/1fl oz sherry or marsala or juice of ½ lemon salt and freshly ground black pepper 2 tbsp finely chopped fresh parsley, to serve Method Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper.Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes. Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy. Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy. Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley. Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley.