Preheat the oven to 200°C fan (220°C conventional). Line two large flat trays with baking paper.

Arrange the mushrooms on the tray then scatter half of the chopped rosemary, along with a good pinch of salt, and drizzle 2 tablespoons of oil over.

Transfer to the preheated oven to roast for 20 minutes, or until golden colour.

While the mushrooms are roasting, heat the butter and a tablespoon of oil in a large pot over medium heat.

Once the butter has melted, add the garlic, diced onions, celery and bay leaves, cover and set the timer for 10 minutes, stirring occasionally.

When the mushrooms are golden, remove from the oven and reserve 4 for garnish. Add the remaining mushrooms to the pot.

Splash in the white wine and allow to reduce by ⅓ while scraping any fond from the bottom of the pot.

Add the stock, bring to a boil, and reduce to a simmer with the lid off for 20 minutes.

For the garlicky crostini, toss the sliced baguette with the rest of the chopped rosemary and olive oil, lay them out on a baking tray and pop into the oven at 200°C for 8 minutes.

Remove from oven, rub with reserved garlic clove and sprinkle with salt flakes while still warm.

Remove the bay leaves from the soup and blend the soup to a purée.

Fold through the crème fraîche or heavy cream.

Serve the soup with the garlicky crostini, an extra blob of vegan crème fraîche or vegan cream, slices of the reserved mushrooms, a drizzle of extra virgin olive oil and freshly-cracked black pepper.