Creamy Mushroom Soup

Step 1: Cut the mushrooms into 4 slices, then dice each slice into 3 or 4 pieces.

Step 2: Melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until softened but not golden.

Step 3: Add the mushrooms and cook for 10 minutes, stirring regularly. Don’t try to brown them; the pot is crowded, and browning isn’t needed.

Step 4: Add the vegetable stock, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer gently, uncovered, for 15 minutes.

Step 5: Stir in the cream or crème fraîche and simmer for another 5 minutes.

Step 6: Transfer the soup to a blender, working in batches if needed. Remove the cap from the feeding hole in the blender lid and cover the hole with a folded tea towel. Blend until completely smooth.

Tip: Leave the feeding hole uncovered by the blender cap and cover it with a folded tea towel so heat can escape.

Step 7: Return the soup to the pot and simmer for a minute or two, until the bubbles from blending have mostly subsided and the soup is hot.

Step 8: Ladle the soup into bowls. Garnish with a drizzle of extra-virgin olive oil or cream, croutons and parsley or chervil. Serve with bread for dunking.