To serve, ladle the soup into warmed bowls. Garnish each one with the chives and micro herbs. Put the dried wild mushrooms in a heatproof bowl and pour 400ml (14 fl oz) of boiling water over to cover.

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and wild mushrooms. Celebrity chef Wolfgang Puck harnesses the autumnal qualities of chestnuts in this recipe for smooth-as-silk chestnut soup. Calling upon ruby port for bold fruitiness and heavy ...

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Use a variety of wild mushrooms for a deeper flavour profile. Add some dried porcini mushroom powder to intensify the mushroom flavour. Add a splash of truffle oil or shaved truffles for extra luxury.

Cultivated fresh mushrooms are available all year. Wild mushrooms are at their peak in autumn although some, such as morels, are found in spring. Dried mushrooms are available all year round.