Today’s soups are so enjoyable and easy to make that you will wonder why you ever opened a can.

This onion soup recipe is one that my mother Vera used in the early days of the restaurant. Back then, we served it with Sunday lunch. Today we serve it as an amuse-bouche and people love it.

It is very popular in America, where it is almost a meal in itself. It is a comforting winter-warmer and because you’re using such simple ingredients it is also great value.

Wild mushroom is also a filling soup, with lovely autumn flavours, and it is sometimes served as a Christmas appetiser.

Cep mushrooms are expensive, but they have a wonderful earthy taste. Remember that drying them intensifies the flavour. You can use many varieties of wild mushrooms in this recipe, so just pick your favourites. Do use the juice you soak the mushrooms in for the flavour. It is also great for risottos.

It’s a good idea to make double the quantity and freeze the other half. If you want a gluten-free version of the soup omit the bread and reduce the stock.

Happy cooking.

Home Chef with Neven Maguire is on RTÉ1, on Wednesday’s, at 7.30pm.

Wild Mushroom Soup

Serves six

25g (1oz) of dried cep mushrooms

50g (2oz) of butter

1 onion, finely chopped

1 garlic clove, crushed

450g (1lb) of wild mushrooms (e.g. chanterelle, shiitake and oyster), sliced

1.2 litres (2 pints) of vegetable or chicken stock

75g (3oz) of sourdough bread, remove the crust

150ml (¼ pint) of cream, extra to garnish

1 tsp of snipped fresh chives

Parmesan croutons:

175g (6oz) of sourdough bread

1 garlic clove, crushed

25g (1oz) of freshly grated parmesan

1 tbsp of olive oil

Sea salt and freshly ground black pepper

1 Preheat the oven to 180°C (350°F/gas mark four).

2 To make the croutons, cut the crusts off the bread and cut the bread into small cubes. Place it in a bowl with the garlic, parmesan and oil. Season to taste and mix well to combine. Tip the garnished bread onto a baking tray. Bake the croutons in the oven for 10 to 12 minutes, tossing once or twice to ensure they cook evenly, until golden brown and crunchy. Set aside until needed.

3 To make the soup, soak the dried ceps in 150ml (¼ pint) of boiling water for 15 minutes. Drain and reserve the soaking liquid. Finely chop the reconstituted mushrooms and set them aside.

4 Melt half of the butter in a large pan over a medium heat and gently cook the onion and garlic for 10 minutes, until softened, but not coloured. Increase the heat, add the wild mushrooms and stir-fry for three to four minutes, until the mushrooms are just tender.

5 Pour in the stock and the liquid you reserved from the mushrooms and add the reconstituted ceps. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, until the mushrooms are tender and the liquid has slightly reduced.

6 Crumble the bread into the soup, then purée in a food processor or with a handheld blender. Pour the soup back into the pan, season to taste and add the cream. Reheat it gently, but do not let it boil.

7 To serve, ladle the soup into warmed bowls and garnish each one with a drizzle of cream, chives and the parmesan croutons.

French Onion Soup

Serves four to six

50g (2oz) of butter

675g (1 ½lb) of onions, thinly sliced

1 tbsp of caster sugar

25g (1oz) of plain flour

1 litre (1 ¾ pints) of beef stock

1 tbsp of cider vinegar

Gruyère croûtes:

8–12 thin slices of a baguette

100g (4oz) of Gruyère cheese, grated

50g (2oz) of crème fraîche

1 tsp of snipped fresh chives

Sea salt and freshly ground black pepper

1 Melt the butter in a large pan, add the onions and sugar. Cook the onions over a very low heat for 40 to 50 minutes, until well softened and golden brown. Stir occasionally so that the onions don’t stick as they caramelise.

2 Stir the flour into the onions and cook over a very low heat for another five minutes, stirring continuously. Gradually pour in the stock and add the vinegar, stirring to prevent any lumps from forming.

3 Bring the soup to the boil, then reduce the heat and simmer for another 15 to 20 minutes, until the onions are meltingly tender and the soup has thickened. Stir occasionally and season to taste.

4 Preheat the grill to high. Arrange the baguette slices on the grill rack and toast on both sides.

5 Mix the Gruyère with the crème fraîche and chives. Season to taste and spread over the slices of toasted baguette. Place under the grill for another one to two minutes, until the cheese is bubbling and melted.

6 To serve, ladle the soup into warmed bowls and arrange the bubbling Gruyère croûtes on top. Sprinkle over some the chives for garnish.