1. Preheat the oven to 180 °C. 
2. Loosely wrap the open-cap mushrooms and garlic in foil and place them in the oven. Bake for 10 minutes, open the foil, and bake for a further 5 minutes
3. To prepare the croutons, drizzle the bread cubes with 1 teaspoon of olive oil, place on a baking sheet, and bake for 10–15 minutes or until golden brown.
4. Meanwhile, put the Porcini mushroom, stock, and thyme leaves in a lidded saucepan
5. When the door opens. cap mushroom with the Worcestershire sauce, roasted garlic, mushroom juices, and pepper
6. Cover and simmer for 15 minutes over low heat
7. Leave to cool slightly, and puree half the soup in an electric blender for a few seconds. return to the bowl, stir in the croutons and springs of thyme, and serve

COOK'S TIP

• Field mushrooms will add extra flavor if you can get them

Ingredients

• 2 Pieces Open-cap mushroom wiped clean
• 2 Pieces Cloves, garlic peeled
• 1 Piece Slice wholemeal bread, cut into small cubes
• 5ml Olive oil
• 7g Dried porcini mushrooms
• 1 Piece Vegetable stock
• 5g Fresh thyme leaves
• 5ml Vegetarian Worcestershire sauce
• 3 Pieces Ground black pepper
• 5ml Half-fat crème fraiche, optional
• Few springs of thyme to garnish