Svampsoppa (Mushroom Soup) - Scottish Food Guide

Ingredients

• 50 g butter
• 1 tsp Summer Harvest rapeseed oil
• 1 onion (peeled and diced finely)
• 150 g shitake mushrooms (wiped and sliced)
• 100 g button/chestnut mushrooms (wiped and chopped roughly)
• Sprigs of thyme
• Skye Sea salt and freshly milled black pepper
• 700 mls water (/home made stock/vegetable bouillon)
• 10 g mixed dried wild mushrooms
• 1 tbsp cornflour
• 75 mls double cream