Winter porcini and portobello mushroom soup with crème fraîche

SERVES 4 PREP AND COOK TIME 50 MINUTES

20g dried porcini mushrooms (see Maggie’s tips, opposite)

¼ cup (60ml) extra virgin olive oil 1 medium (150g) brown onion, chopped coarsely 4 cloves garlic, chopped coarsely 2 tablespoons rosemary leaves, chopped finely

800g portobello mushrooms, sliced ¼ cup (60ml) verjuice

1.5 litres (6 cups) vegetable or chicken stock

¾ cup (180g) crème fraîche 1 tablespoon fresh thyme leaves

GARNISH

15g butter

1 tablespoon extra virgin olive oil 100g pine mushrooms, sliced thinly

1 Place the porcini mushrooms in a small heatproof bowl and cover with