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Cream of wild mushroom soup
- 25g dried porcini (ceps)
- 50g butter
- 1 onion , finely chopped
- 1 garlic clove , sliced
- thyme sprigs
- 400g mixed wild mushrooms
- 850ml vegetable stock
- 200ml tub crme frache
- 4 slices white bread , about 100g, cubed
- chives and truffle oil, to serve
Directions:View on BBC Good Food
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