Wine and Mushroom Soup

Heat the oil and butter together in a deep frying pan, and add the shallots and mushrooms to fry for 6 mins. When softened, fry on a high heat for 10 mins until golden, then remove a large spoonful and set aside (this will garnish your soup).
Add the thyme and garlic to the mushrooms in the pan, and stir-fry for 2 mins. Pour in the wine and bubble until reduced by ⅔ then add the stock and simmer for 10 mins. Whizz until smooth with a stick blender, then season well and stir in the cream. Serve in bowls topped with the fried mushrooms and some pine nuts.

30 mins

4 serving

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