Mushroom & tarragon soup with horseradish cream

In our busy kitchens, roasting mushrooms in the oven means there’s one less thing to stir on the crowded hob. At home you can, of course, cook them in a saucepan, but roasting does intensify their earthy flavour and brings out their sweetness. Adding sourdough breadcrumbs to a mushroom soup gives it a lovely depth of flavour and also prevents it from separating. If you want a gluten-free version, omit the bread and add more mushrooms to compensate.