Chestnut mushroom and red wine soup

Method

1. Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high, then fry for 10 minutes more until golden. Remove a large spoonful and set aside for the garnish.
2. Add the thyme sprigs and garlic to the remaining mushrooms in the pan and stir-fry for 1-2 minutes. Pour in the wine and bubble over a high heat until reduced by two thirds. Add the vegetable stock, bring back to a fast simmer, then leave to bubble gently for 8-10 minutes. Take  off the heat and leave to cool slightly.  Use a stick blender to whizz the soup to a smooth consistency.
3. To serve, put the soup back on the heat until piping hot, then stir in the cream and season to taste with salt and pepper. Ladle into 4 warmed bowls, then scatter with the reserved mushrooms, a few thyme leaves and the pine nuts, if using.