Instructions: Method:
Put the dried mushrooms in a jug and add 275ml (10fl oz) of boiling water. Heat the oil and butter in a large saucepan, then add the onion and cook for 10 minutes, stirring, until starting to soften. Stir in the garlic and cook for 1-2 minutes.

Now add the fresh mushrooms, stir well and cook for 10 minutes. Add the Madeira or sherry, bring to the boil and bubble for a moment. Add the dried mushrooms and their liquid, plus 425ml (15fl oz) cold water and the stock cube. Bring to the boil and simmer for 10 minutes. Set aside while you make the Ciabatta.

To make the Ciabatta, pop the garlic cloves on a baking tray and place in the oven for 10 minutes, until they start to release their fragrance. Cool slightly, then peel and crush.

Mix together the garlic, cheese, butter and 1/2 teaspoon of sea salt. Split the loaf horizontally and spread both cut sides with the cheese mixture. Place on a baking sheet, cut side up, and bake for about 10 minutes, until golden.

To finish the soup, whiz with a hand blender until broken up but still chunky. Return to the heat and add the tarragon and soured cream. Season to taste and heat until piping hot. Cut the Ciabatta into slices and serve with the soup.

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