River Cottage

Heat half the butter and oil in a large pan over a medium heat, add the onions and let them sweat stirring occasionally until beginning to turn golden – 15-20 minutes.  Add the carrots and celery and cook, stirring occasionally, until softened.

In a large frying pan heat the remaining butter and oil and fry the mushrooms with some garlic, in batches if necessary.  Add the cooked mushrooms to the onion mix and pour over the stock and season, simmer uncovered for about 20 minutes.

Check the soup for seasoning and add parsley simmer for a further 10 minutes.

Mix the dill with crème fraiche and season with salt and pepper.

Serve the mushroom stoup with three root mash and a spoon of dill yogurt.