Step 1

Top, tail, halve, peel and finely chop 150g Onion.

Step 2

Add the onion to a pan with 2 tbsp Salted Butter, 1 tbsp Olive Oil and 1 tsp Sea Salt. Bring up to a gentle simmer over a medium high heat then turn to low. Allow the onion to soften slowly – for around 5 minutes or so. Stir occasionally.

Step 3

Meanwhile slice 400g Chestnut Mushrooms.

Step 4

When the onions are soft, add 1 tbsp Garlic Paste to the pan, stir in then allow to cook for 30 seconds.

Step 5

Add the sliced mushrooms, turn the heat up to medium-high and fry until browned and soft all the way through – around 5 minutes.

Step 6

Turn the heat to low and stir in 1 tsp Dried or Fresh Oregano.

Step 7

Add 1 tbsp Plain Flour to the mushrooms stir until it is all combined with the butter/mushrooms. It will look a bit ugly.

Step 8

Add 600ml Chicken Stock , stir well and and bring to the boil. Allow to simmer for 5 minutes.

Step 9

While the soup simmers, slice 100g Chestnut Mushrooms. Try to keep the slices whole.

Step 10

Fry on a high heat with 2 tsp Salted Butter and 1 tsp Olive Oil.

Step 11

Cook until browned and soft all the way through. Stir occasionally. Leave to sit on a very low heat while you finish the soup. Finely chop roughly 1 tbsp Fresh Parsley and set aside.

Step 12

Move the soup to a heatproof bowl, jug or blender jug.

Step 13

Blitz until smooth then add back to the pan.

Step 14

Stir in 200ml Double Cream and gently bring the soup up to the simmer. Check the seasoning and add any additional sea salt flakes to your taste if needed.

Step 15

Pour into serving bowls. Split 2 tbsp Double Cream between the bowls and swirl in. Lay on the cooked mushrooms and sprinkle over the chopped parsley.