Description:
Adapted from one of my favourite chefs Jaime Oliver, this hearty soup is made from a choice selection of fresh mushrooms. The secret is in the freshness of the ingredients as well as in the fine touches which complete the meal...

Ingredients:
A handful of dried, powdered, porcini mushrooms
A generous selection of fresh wild mushrooms (portibello, white and brown Swiss buttons, oysters), cleaned and sliced, but set aside a handful of the nicer-looking mushrooms
2 cloves of garlic, finely sliced
1 red onion, finely chopped
A knob of butter
A handful of thyme, fresh if possible, if not dried
Sea salt to taste
Black pepper to taste
A portion of chicken/mushroom stock
A handful of fresh parsley, roughly chopped
A generous serving of Romano cheese
1 lemon
Cooking portions of olive oil
A dab of truffle oil for flavour

Directions:
Prepare the lemon by extracting the zest and obtaining half its juice. Mix with a pinch of salt and pepper and set aside.

Add olive oil to a heated pan, and lightly fry the unsliced, nicer-looking mushrooms. Drizzle a few drops of worchester sauce to taste if desired. Set aside for later.

In another heated casserole-type pan, add olive oil and allow time for the oil to warm up. Once ready, throw in the sliced fresh mushrooms and toss quickly for around a minute.

Sprinkle in the garlic, onion, butter and thyme, and a small portion of salt and pepper.

After about a minute, you will notice moisture draining out of the mushrooms. Sprinkle in the porcini powder at this point and allow the mixture to dry out.

Cover and allow to simmer for about 15 minutes.

Once ready, add the stock, stirring it in gently. Bring to a boil and cook for another 15 minutes.

Add the parsley and Romano; and season to taste.

Serve in a bowl, and spoon in the lemon zest mixture right into the middle of the soup.

The dish is completed by sprinkling in the lightly fried mushrooms on top of the soup, and by drizzling a few drops of truffle oil right into the centre.

Best enjoyed with a serving of freshly grilled foccacia bread on the side.