Make this with wild mushrooms while you get them but it also works well with ordinary chestnut mushrooms.
Wine Suggestion: an old favourite with mushrooms for us is complex and nutty Oloroso sherry. The best are round and rich while remaining dry but if you have one with a touch of sweetness it should work just as well too.
If sherry is not your style then a lighter, earthy red like the Höpler Pannonica red, a blend of Zweigelt, Blaufrankisch and Pinot Noir from Burgenland in Austria is a good pick. Earthy and spices this wine has character and presence while remaining medium bodied and fresh.
Creamy Mushroom Soup – serves 4
- 25g dried porcini (ceps)
- 50g butter
- 1 onion, finely chopped
- 1 clove of garlic, thinly sliced
- thyme sprigs
- 400g mixed wild mushrooms or chestnut mushrooms
- 850ml vegetable stock
- 200ml tub crème fraîche
- 4 slices white bread, about 100g, cubed
- chopped chives
Put the dried porcini in a bowl and pour over boiling water to just cover.
Heat 25g of the butter in a saucepan and gently cook the onion, garlic & thyme for about 5 minutes or until softened and starting to brown.
Drain the porcini (keep the liquid) then add to the onion along with the fresh mushrooms. Leave to cook for another 5 minutes. Add the stock and the reserved mushroom juice (discard any grit at the bottom), bring to the boil, then simmer for 20 minutes. Add the crème fraîche and simmer for another few minutes then whizz with a hand blender (or similar device) before passing through a fine sieve.
Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. Ladle the soup into bowls and sprinkle over the croûtons and chives.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Yum !