Instructions

1. Drain the pre-soaked mushrooms reserving the soaking liquid and strain the liquid through a fine sieve or muslin.

2. Rinse the mushrooms well then cut strips. Set aside.

3. Heat the butter in a large saucepan, add the onion and sauté for 5 minutes until softened and golden brown.

4. Add the mushrooms, the reserved soaking liquid and stock to the onions, mixing well, bring to the boil then reduce heat and simmer very gently for 2 hours stirring from time to time

5. In a small bowl, mix the cornflour with a little water to form a slurry then add to the soup, stirring well. Season with salt and pepper and continue to simmer the soup until slightly thickened.

6. To serve – transfer the soup to individual bowls, top each with 1 tablespoon of sour cream and sprinkle with parsley.