This soup may look rustic, but has a rich, complex, sophisticated flavour, which is more than the sum of its parts. The new potatoes retain their flavour, but the sweet potatoes absorb the flavour of the dill and paprika, adding a lovely extra flavour dimension, particularly if you can get the purple ones. You will need a large wok or stock pan.

Mushroom stock:-

1 litre vegetable stock or nage

5 large shitake mushrooms, torn in half

Soup:-

1 tbsp olive or groundnut oil

680g chestnut mushrooms, finely sliced

1 medium onion, finely chopped

1 tbspn finely chopped chives

3 tbspn plain flour (Doves Gluten Free Flour also works well)

2 level tbspn dried dill

2 level tbspn sweet paprika

500ml milk (of your preferance)

680g new potatoes and sweet potatoes, cut into 1.5 cm pieces. (We use 2/3 potato to 1/3 purple sweet potatoes)

salt and pepper (smoked salt works well)

1-2 tbspn soy sauce

2-3 tbspn brandy (to taste)

To serve:-

Crème fraiche or cashew nut cream mxed with a little lemon juice

• First make the mushroom stock; heat the vegetable stock and shitake mushrooms until about to boil, then turn off the heat and allow to steep for at least 30 minutes. Squeeze the moisture out the mushrooms

• Meanwhile, chop the vegetables. In the wok fry the onions for three minutes on a medium high heat. Then add the chestnut mushrooms and chives and fry for a further 10 minutes until the mushroom’s juices evaporate. Turn the heat down, and cook for a further three minutes

• Mix the flour with some stock to make a thin paste. Add to the mushrooms, and fry for 20 seconds. Add the dill and paprika, stirring gently, then the remaining mushroom stock and milk. Season well, cover and bring to the boil. Simmer for 20 minutes, until the potatoes are soft. Take off the heat, and stir in the soy sauce and brandy. Check seasoning

• Serve with a dollop of crème fraiche/cashew nut cream