Truffle Herb Soup Cup

A small cup of velvety mushroom and potato soup made with chestnut mushrooms and a handful of dried porcini, which give it a deep, almost meaty savouriness. It's simmered with onion and stock, blended smooth and enriched with a splash of double cream. A few drops of black truffle oil and a spoon of chopped tarragon, chervil and chives go on top for a fragrant, earthy lift.

Served steaming in a cup with a toasted sourdough soldier tucked alongside for dipping. It's a refined little starter that suits a cool evening before a risotto or roast. What makes it different from our other mushroom dishes is the truffle and fresh herb finish, which turns a comforting soup into something a bit special.

• What's inside: chestnut and porcini mushrooms, potato, onion, vegetable stock, double cream, black truffle oil, tarragon, chervil, chives; toasted sourdough soldier
• Flavour: earthy, velvety, aromatic
• Portion: one 250ml cup, a light starter
• Served: steaming hot, in a cup with a sourdough soldier
• Goes well with: our Mushroom Parmesan Risotto or a Chamomile Honey Herbal Tea