Roughly chop the mushrooms and place in a large frying pan with 1 tbsp of olive oil.

Fry on a medium to high heat for 10 minutes until any water evaporates and the mushrooms colour.

Remove the mushrooms and set aside.

Dice the onion and celery and add to the same pan with 1 tbsp of olive oil.

Cook on a medium for 5 minutes stirring frequently.

Soak the porcini in hot water for 5 minutes then drain and roughly chop.

Chop the garlic and add to the pan along with porcini as well as the thyme and bay leaf, cook for a further 5 minutes.

Add the white wine vinegar and cook for another 2 minutes before adding back the mushrooms (reserve a few for garnish).

Pour in the vegetable stock and bring to the boil then simmer for 30 minutes.

Remove the bay leaf then liquidise with a stick blender.

Serve with a couple of the reserved mushrooms finely chopped.