Ingredients

180g butter
6 cloves garlic, finely sliced
1 brown onion, finely diced
salt flakes
freshly ground black pepper
3 large potatoes, finely sliced
500g organic cup mushrooms
20g Spice people dried Porcini mushrooms, soaked in boiling water for 20 minutes, then chopped and liquid reserved
250ml dry white wine
1 litre The Stock Merchant Chicken Stock
3 sprigs thyme
300ml cream
1 tbsp Dijon mustard

Method

1. Melt the butter in a large heavy-based pot, add the garlic and onion, cook for five minutes, stirring occasionally.
2. Add the potato, season and stir to coat in the butter. Cook while stirring until the potato becomes translucent and starts to break up, about six minutes.
3. Add the fresh mushrooms and the porcini and cook, stirring for another five minutes.
4. Add the wine and simmer to reduce a little. Add the stock, porcini liquid, thyme leaves, cream and mustard. Bring to a simmer and cook for eight to ten minutes, stirring occasionally – the potato should be well cooked and breaking down.
5. Ladle out about a quarter of the soup and reserve. Use a stick blender to blitz the rest of the soup in the pot.
6. Add back the unblended soup, adjust the seasoning and serve.
7. Enjoy!