Step 1

Heat the butter and oil in a pot over a medium/low heat until the butter melts. Add the onion and fry, stirring often, for 4 minutes or until soft and translucent, but not browned. Stir in the chopped mushrooms and garlic and cook, stirring often, for 7-8 minutes or until the mushrooms have released their juices and begin to brown slightly.

Step 2

Mix in the flour and cook for 1 minute.

Step 3

Stir in the vegetable stock, thyme and pepper, stirring so no lumps of flour remain. Cover the pot with a lid and simmer for 10 minutes.

Step 4

Stir in the cream and heat for 2 minutes, but don’t allow it to boil.

Step 5

If garnishing, while the soup is cooking, heat the oil in a frying pan, then add the sliced mushrooms and cook for 5 minutes or until soft and lightly browned.

Step 6

Spoon the soup into bowls, drizzle with a little of the extra cream and top with the fried mushrooms.