Directions

1. 1Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.
2. 2Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won't as the pot is too crowded but we do not need colour.
3. 3Add vegetable stock, vermouth, salt, and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.
4. 4Stir in cream (or crème fraiche), then simmer for another 5 minutes.
5. 5Transfer to a blender (do in batches, if necessary). Remove the cap from the feeding hole in the blender lid, cover the hole with a folded tea towel. Blend until completely smooth.
6. 6Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
7. 7Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or (if you're feeling a bit fancy), chervil. Don't forget bread for dunking!