Vegan roasted mushroom soup with lemon chilli butter

To make the butter, in a small bowl combine the vegan butter alternative with the lemon zest and Dr Trouble Lemon Chilli Sauce. Tip out onto a piece of clingfilm then roll into a sausage shape, twisting the clingfilm at both ends. Place in the fridge too firm up.

Preheat the oven to 200ºC/180ºC fan/Gas Mark 6. Line a baking tray with greaseproof paper.

Place the mushrooms on the baking tray. Toss with the olive oil, 2 thyme springs, half the garlic and the Dr Trouble Lemon Chilli Sauce. Season with sea salt and freshly ground black pepper.

Bake in the oven for 20 minutes or until tender, turning half way through the cooking time. Once cooled, remove the thyme sprigs and chop the mushrooms, reserving a few smaller ones to serve whole, then set aside.

Heat the olive oil and butter in a large heavy-based pan. Gently fry the onion for 10 minutes or until golden. Add the garlic and fry for a further minute. Add the flour to the pan, stir well and cook for 1 minute, before adding the wine to deglaze the pan.

Stir in the vegetable stock, bay leaves and add another two sprigs of thyme. Season with sea salt and freshly ground black pepper. Bring to a boil, then reduce the heat and gently simmer for 15 minutes. Stir in the mushrooms and gently heat for a further 15 minutes, or until thickened. Remove from the heat, remove the thyme sprigs and stir through the vegan cream alternative.

Remove the butter from the fridge 10 minutes before the end of the soup’s cooking time and slice into rounds.

Serve the soup, topped with the whole mushrooms, with warm toasted bread, smothered with slices of the lemon chilli butter.