Mixed wild mushrooms are delicious seasoned
and fried in olive oil or butter, then piled onto
buttered toast and topped with a poached egg.
Bring a kettle to the boil, then pour the
water over the dried porcini just to cover.
Heat half the butter in a saucepan, then
gently sizzle the onion, garlic and thyme for
5 mins until softened and starting to brown.
Drain the porcini, reserving the juice, then
add to the onion with the mixed wild
mushrooms. Leave to cook for 5 mins until
they go limp. Pour over the stock and the
reserved juices, bring to the boil, then
simmer for 20 mins. Stir in crème fraîche,
then simmer for a few mins more. Blitz the
soup with a hand blender or liquidiser, pass
through a fine sieve, then set aside.
Heat the remaining butter in a frying pan,
fry the bread cubes until golden, then drain
on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you
like. Ladle the soup into bowls, scatter
over the croûtons and chives and drizzle
with truffle oil.