100g butter, chopped
4 cloves garlic, finely sliced
1 brown onion, finely diced
2 large potatoes, peeled, very finely sliced into rounds
800g field mushrooms, sliced
Sea-salt flakes and freshly ground black pepper, to season
200ml dry white wine
500ml chicken stock
4 sprigs thyme, leaves picked
250ml thickened cream
1 Tbsp Dijon mustard
1 baguette, sliced 1.5cm thick
6 slices (about 100g) firm goat’s cheese
Extra thyme leaves, to garnish
Extra virgin olive oil, to drizzle
Put butter, garlic and onion in a large saucepan over a medium heat and cook, stirring, for 5 minutes. Add potatoes, stirring to coat in butter, and cook, stirring continuously, for 5 minutes or until translucent in colour.
Add mushrooms, season with salt and pepper and cook, stirring, for 5 minutes. Add wine and bring to a simmer. Add stock, thyme, cream and mustard. Bring back to a simmer and cook for a further 8 minutes or until mushrooms have softened.
Take about ¼ of the vegetables out of the soup and set aside. Process remaining soup using a stick blender until smooth. (Alternatively transfer to the jug of a blender and process until smooth, then return to pan.) Return reserved vegetables to smooth soup.
Preheat oven grill to high. Put baguette slices on an oven tray and grill briefly until light golden. Remove from grill, turn over and top with cheese. Grill for a further 1-2 minutes or until cheese melts and bread is golden.
Scatter toasts with a few of the extra thyme leaves and drizzle over olive oil.
Serve soup in individual bowls with a drizzle of olive oil and slices of the goat’s cheese toasties.