Chestnut, Wild Mushroom & Bacon Soup

Instructions

• Place the dried wild mushrooms in a heatproof bowl and pour 400ml (4fl oz) of boiling water to cover.
• Set aside for 20 minutes until they have plumped up.
• Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.
• Heat a large pan and add the porcini rapeseed oil.
• Add the chestnuts, bacon, onion and drained wild mushrooms.
• Sweat gently for 10 minutes until golden brown, stirring occasionally.
• Season to taste.
• Add the thyme to the pan with the reserved soaking liquid and stock, stirring to combine.
• Bring to the boil, then reduce the heat and simmer for another 30 minutes.
• Stir in the cream and allow to heat through for a minute.
• Whizz with a hand blender until as smooth as possible.
• Season to taste and ladle into warm wide-rimmed bowls.
• Garnish each one with a little drizzle of whipped cream and a sprinkling of chives.
• Serve immediately.