1 medium sized onion, finely diced
1 garlic clove, crushed
400g wild mushrooms, various cleaned
850ml stock (vegetable or chicken)
200ml crème fraiche
A handful of chopped flat leaf parsley
Salt and pepper
In a saucepan, melt half the butter then add the onion and garlic and gently sauté for 5 mins until they start to colour and become soft.
Add the mixed wild mushrooms to the onion and garlic and leave to cook for 5 minutes until softened.
Remove 4 tablespoons of mushrooms for later.
Pour over the stock and bring to the boil, then simmer gently for 20 mins.
Add the crème fraiche slowly, stir for a few minutes and then allow to cool.
Add seasoning to taste and then blend the soup. Pass through a fine sieve, then set aside.
Spoon the soup into bowls, garnish with the parsley and remaining mushrooms.