Step 1

Finely chop the onion. Mince the garlic. Slice the button mushrooms. Roughly chop the thyme.

Step 2

Heat the oil and butter in a saucepan over medium heat. Allow the butter to melt then add the onion and cook until translucent (3-4 minutes). Add the garlic and cook until aromatic (about 1 minute).

Step 3

Add the chopped mushrooms, bay leaf, thyme, and pepper to the saucepan and cook for about 5 minutes, until the mushrooms start to brown.

Step 4

Add the wine and cook for 2-3 minutes.

Step 5

Add the flour and stir well until all the mushrooms are coated. Cook for 1-2 minutes.

Step 6

Add the beef stock and bring to the boil. Cover the pot, reduce the heat to medium-low, and simmer for 10-15 minutes.

Step 7

Bring the heat to low and add the heavy cream. Mix to combine until you have a thick mushroom soup. Garnish with more thyme to serve.