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 after it has been puréed, add texture and a savoury touch. This is easy to make and can be kept for a day in the refrigerator.