Pour 400ml boiling water into a jug and add the porcini mushrooms. Set aside to soak for 10-15 minutes. Preheat the oven to 180°C / 350°F / Gas Mark 4.

Meanwhile, heat the olive oil in a large saucepan and add the onion. Cook over a low heat for 3-4 minutes until softened, then add the garlic.

Chop the fresh mushrooms into small pieces, and add to the pan. Cook until they have released their liquid - around 5 minutes.

Strain or sieve the jug of porcini mushrooms into the pan, so the liquid goes into the saucepan and the mushrooms are reserved in your sieve. Chop the mushrooms finely, and add them to the pan.

Add the stock to the pan, bring to the boil, then reduce the heat and simmer for 5 minutes.

Remove from the heat, then ladle half the soup into a blender or food processor, add the spinach and blitz until smooth and thick. Return this to the pan with the rest of the soup and stir to combine. Taste the soup and season well with salt and pepper to your own taste. Add the sherry one tablespoon at a time, tasting in between until you are happy with the flavour.

To make the garlic bruschetta croutons, simply slice the ciabatta thinly, drizzle with a little garlic oil (or rub the surface of the bread with the cut side of half a garlic clove, then drizzle with olive oil). Place on a baking tray and bake in the oven for 4-5 minutes, turning halfway through, until golden brown.

Sprinkle both the soup and bruschetta croutons with parsley, and serve immediately.