Mixed Mushroom Soup

This is a warming and delicious start to the meal. Any wild mushrooms can be used chanterelles, pleurotes, cépes - but if you can’t find them, use more dried cèpes or ‘porcini’ instead; the soup will still be delicious. The broth is an infusion obtained by soaking the dried mushrooms in boiling water; the mushrooms are cooked in a small amount of butter, olive oil and red wine with shallots and garlic before simmering in the broth. Finely chopped, sautéed cèpes, stirred into the soup aft