Cream of Cep Soup

It may seem extravagant to use such treasures as ceps in a soup, but it is undeniably one of the most delicious soups I have ever made. You can use them fresh - the best are the mature ones, which have a fuller flavour-or you can use them after freezing. They actually keep so well with freezing that they can be sautéed when required, but you can also just add the slices frozen to the boiling stock. If you can’t find ceps, use cultivated button mushrooms as a base and for texture, with dried