Fill and boil your kettle. Peel and slice the onions as thinly as possible. You can use a mandoline for this, or the slicing attachment on your food processor if you have one.

Warm a large pan on the heat for 2 mins then drizzle in 2 tbsp olive oil. Add the onions with a pinch of salt and cook on a low heat for 20 mins, stirring regularly. The onions should be meltingly soft but not coloured. If they start to brown, turn the heat down or move the pan to a smaller hob.

While the onions cook, pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave to soak for 5 mins. Finely chop the rosemary leaves. Fill and boil the kettle again.

Drain the porcini mushrooms and rinse well. Crumble the stock cube into a jug. Add the rinsed porcini mushrooms and pour over 800ml boiling water. Stir well and leave to infuse and soften. Peel and grate or crush the garlic.

When the onions have cooked for 20 mins, add the garlic and cook for 1 min. Pour in the porcini mushrooms and stock. Add 1 tbsp Dijon mustard and the rosemary leaves and stir. Pop on a lid and simmer for 10 mins.

After 10 mins, taste the soup. Add more salt or some pepper if you think it needs it. Ladle the soup into a couple of warm bowls and crumble over the sheep’s cheese to serve.