2 tbs of olive oil
250 g Shiitake mushrooms, chopped
250 chestnut mushrooms, chopped
1 onion, chopped
1 clove of garlic, chopped
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 ½ l vegetable stock
3 tbs of mascarpone or double cream (optional)
You can use any type of mushrooms you like. If you want to intensify the flavour you can add a packet (handful) of dried mushrooms, like porcini. Before use, cover the dried mushrooms with hot water and leave to stand for 15 mins. Drain and chop the dried mushrooms, but keep the liquid to add to the soup. Add the dried mushrooms when you add the other mushrooms.
Heat the oil in a pan. Add the onion and sauté for 5 mins. Add all the mushrooms, garlic and thyme and sauté for 10 mins. Add the stock and leave to simmer for 20 mins. If you like your mushroom soup creamy, add the mascarpone or double cream. Turn off the heat and blitz with a stick blender. Check for seasoning and enjoy!