Burnt toast and mushroom soup

SERVES 4

2 tbsp extra-virgin olive oil, for brushing

6 slices sourdough (approx. 250gm)

50 gm unsalted butter, chopped

1 leek, white part only, thinly sliced

500 gm mixed mushrooms, thinly sliced (reserving 4 whole, to serve)

10 gm dried porcini mushrooms, soaked in

250ml boiling water for 10 minutes

500 ml (2 cups) milk

750 ml (3 cups) vegetable stock

1 tbsp Dijon mustard, plus extra to spread

150 gm grated Swiss cheese

Micro red vein sorrel, to serve

1 Preheat a chargrill pan over high heat. Brush bread with oil and grill until well charred (2-3 minutes). Roughly chop 2 slices of bread. 2 Melt butter in a large saucepan over medium heat. Add leek and mixed mushrooms and cook, stirring occasionally, until golden (10 minutes). Remove whole mushrooms; set aside. Add chopped bread and stir to coat.

3 Add porcini mushrooms and liquid, milk, stock and mustard; bring to a simmer. Reduce heat to low and cook until bread is soft (10 minutes). Season to taste and puree in a blender, or with a hand-held blender, until smooth. Return to a clean saucepan and keep warm.

4 Preheat grill to high. Spread remaining bread with mustard and sprinkle with cheese. Place under grill and cook until melted and bubbling (2 minutes). Serve soup topped with mushrooms and juices, and sorrel, with toasts on the side.