Step 1

Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened.

Step 2

Add the mushrooms and cook for about 10 minutes, stirring regularly. There's no need to brown them.

Step 3

Stir in flour and sauté for 30 seconds, stir frequently. Slowly pour in broth while stirring to dissolve the flour paste (roux), then add potatoes, Italian seasoning, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 12-15 minutes (without a lid) until the potatoes are soft.

Step 4

Stir in the cream, the soya sauce and cook for 5 minutes. Make sure you're happy with the consistency, feel free to add an extra splash of broth if you like a thinner soup.

Step 5

Turn off the heat (There's no need to blend the soup at this stage, it should be creamy and thick enough), stir in the parsley, and taste to adjust the seasoning if needed.

Step 6

Serve with a drizzle of extra virgin olive oil, freshly ground black pepper and crusty bread for dunking!