This recipe is a total classic and the best out there! It can be difficult to make a mushroom soup look aesthetically pleasing so we've created some chunky ciabatta croutons and drizzled in marscapone to lift it into the light.
Soak the porcini mushrooms in 100ml boiling water for 10 minutes.
Clean the mushrooms of any dirt and dry well. Put a large saucepan over a high heat for 5 minutes to get it smoking hot. Add the oil to the pan, give it a minute to heat up then add the mushrooms. While they fry peel and dice the shallot, dice the celery and peel and mince the garlic. Toss the mushrooms so that they brown on all sides, then add the shallot, celery and garlic. Turn the heat down a little and fry for 10 minutes, tossing or stirring regularly.
Turn the heat all the way up pour in the wine. Let it bubble and reduce by half before adding the vegetable stock and the soaked porcini mushrooms (with the liquid). Simmer for 20 minutes. Pour the hot soup into a blender and blend while pouring in the double cream.
Preheat the oven to 190ºC. Spread the ciabatta out over a baking tray and drizzle over olive oil. Season well with salt and pepper. Bake the ciabatta for 10 minutes.
Meanwhile clean the wild mushrooms for the garnish and get a frying pan very hot. Melt the butter in the pan and when it’s foaming add the mushrooms. Pour the brandy into the pan and let it bubble away (you can flambe if you want). Throw in the herbs and the toasted ciabatta and toss well.
Pour the soup into bowls and top with the mascarpone, mushrooms and toasted ciabatta. Serves 4