Wild Mushroom Soup

Pour boiling water over dried porcini just to cover.

Heat the butter in a saucepan, then gently fry the onion, garlic and thyme for 5 mins until they start to brown.

Drain the porcini and save the juice, then add to the onion with all but a few of the mixed wild mushrooms. Leave to cook for 5 mins until they go soft.

Pour over the stock and the reserved juices, bring to the boil, simmer for 20 mins.

Stir in mascarpone, then simmer for a few minutes.

Blitz the soup with a hand blender or liquidiser.

Fry the few wild mushrooms you have saved with a knob of butter.

Scatter the fried wild mushrooms and chives over the soup to serve.