Today we found four lovely penny buns (or porcini, or ceps), and decided to be decadent and try out a pure fresh penny bun soup. The results were delicious, but a bit too rich and thick.

In future, I’d probably go for a maximum of half penny buns and half some other, milder mushroom. And more water/stock/wine than I used below. I might also replace the double cream with single cream or milk.

Ingredients

500g chopped penny buns 
5 shallots
1 clove garlic
500ml chicken stock 
50ml white wine
100ml double cream
butter for frying
salt, pepper, dried thyme

Instructions

Chop the garlic and shallots and fry in butter for four minutes. Chop the penny buns and add them to the pot, frying for a further six or seven minutes. Add the stock, wine, salt, pepper and thyme, and simmer for 15 minutes. Add cream, blend, reheat to hot and then serve.