Wild mushrooms are really coming into their element by August, with a variety of species starting to appear on the forest floor. This is my take on a classic mushroom soup recipe. Any mushrooms will do, but my favourite is a mixture of chanterelles and boletes such as bay boletes, orange birch boletes and ceps.

Ingredients (serves 3-4)
 

• 1 tbsp olive oil

• A knob of butter (optional – omit for a dairy free version)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 500g mixed wild mushrooms (chanterelles, ceps, or similar), brushed clean and sliced

• 60ml Madeira wine

• 750ml vegetable or chicken stock

• 100ml double cream (optional – omit for a dairy free version)

• 1 tbsp each of fresh parsley and thyme (or fresh herbs of your choice), chopped

• Salt and freshly ground black pepper, to taste

Method
 

1. Heat the olive oil (and butter if using) in a large pan over a medium heat. Add the onion and cook until softened for about 5 minutes.
    

2. Add the mushrooms and sauté for 5 minutes or so until they release their moisture and begin to turn golden. Reserve a small amount of the sautéed mushrooms to use as a garnish.
    

3. Add the minced garlic and cook for 1 - 2 minutes.
    

4. Pour in the Madeira wine and cook for 1 - 2 minutes until the alcohol evaporates.
    

5. Pour in the stock, bring to a gentle simmer, and cook for 15 - 20 minutes.
    

6. Blend the soup until smooth with a hand blender or leave slightly chunky, depending on preference. Add half of the chopped herbs.
    

7. Stir in the cream (if using) and season with salt and pepper to taste.
    

8. Serve garnished with sautéed mushroom slices and the rest of the fresh herbs.