Perfect for lunch or a starter, here's a simple but delicious recipe for wild mushroom soup.
Melt the butter in a pan and cook the onion and garlic without colour, until soft. Add the thyme and wild mushrooms to the pan, cook for a further 3-4 minutes.
Pour in the Madeira wine, followed by the vegetable stock and simmer for 20 minutes.
Take off the heat and allow to cool slightly before blending the mixture.
Optional: Pass the mixture through a sieve for a smooth and silky texture, or for a more rustic texture omit the sieving phase.
Season with salt and pepper to taste.
Optional: Add a generous tablespoon of crème-fraiche to create a rich and creamy soup. Garnish with a handful of finely chopped herbs and season with truffle oil.