Method

1. Soak the porcini in 150ml of warm water for 10 minutes.
2. Fry up the wild and chestnut mushrooms in a large knob of butter, remove a few for a garnish later and then add he onion, garlic and thyme
3. Add the porcini, water and all, along with the stock, bring to the boil and simmer, half covered, for 10 minutes
4. Blitz, but try to retain some mushroom texture, season to taste
5. Stir in the creme fraiche, then ladle into bowls and top with the reserved mushrooms and a pinch f chopped fresh parsley
6. Serve with some artisan toast topped with warm goats cheese