Ingredients

• 1 garlic bulb
• 500ml/18fl oz double cream
• handful fresh parsley
• finely chopped
• 5 tbsp extra virgin olive oil
• 1 large ciabatta
• cut lengthways into 4
• 50ml/2fl oz rapeseed oil
• 1 shallot
• chopped
• 1 garlic clove
• chopped
• 625g/1lb 6oz wild mushrooms
• such as chanterelle
• ceps
• tompette
• girolle or oyster
• ½ lemon
• juice only
• 400ml/14fl oz chicken stock
• 125ml/4fl oz double cream
• 50g/13/4oz butter
• diced
• salt and freshly ground black pepper
• ¼ bunch fresh chervil
• chopped
• to garnish

Directions

• For the garlic bread
• preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes
• or until soft. Leave to cool.
• Cut the top off the garlic bulb and squeeze out all the soft cloves
• then finely chop.
• Pour the cream into the bowl of a freestanding mixer and beat for 3-5 minutes
• or until the mixture turns to solid fatty lumps with a liquid base. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin
• then discard the liquid.
• Tip the butter into a bowl
• add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve.
• Meanwhile
• for the soup
• heat half the oil in a large
• heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes
• or until softened. Add 500g/1lb 2oz of the mushrooms
• season with salt and pepper
• and cook for 3-4 minutes.
• Stir in the lemon juice
• then the stock. Bring the boil
• reduce the heat and simmer gently for 10 minutes.
• Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat
• then stir in the butter
• adjust the seasoning
• if needed
• and keep warm on the hob.
• Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes
• or until cooked
• then season and set aside.
• To serve
• heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls
• ladle over the soup and sprinkle with the chervil.