Mushroom Soup with Bulla Crème Fraîche | Bulla

Ingredients

• 10g dried porcini mushrooms
• 50g unsalted butter
• 1 Tbsp extra virgin olive oil
• 1 brown onion, thinly sliced
• 1 leek, trimmed, halved, washed, thinly sliced
• 1 Tbsp finely chopped thyme leaves
• 2 garlic cloves, chopped
• 600g mixed button and Swiss brown mushrooms, thinly sliced
• 1L vegetable stock
• 1/3 cup Bulla Crème Fraîche, plus extra to serve
• chopped fresh chives
• salt & pepper