Step 1

Heat oil/butter in a heavy bottom pot. Add finely chopped onion, let cook for a few minutes until softened then add garlic.

Step 2

Finely chop mushrooms, you can keep some a bit chunkier or cut different varieties/smaller ones in half. Add to the pan. Let cook for 10-12 minutes until reduced and most of the water has been cooked off. (If you want extra mushrooms to top the soup with, fry a handful of mushrooms in a separate pan with a bit of butter until browned).

Step 3

Add the wine and bring to a gentle simmer until most has been evaporated.

Step 4

Add the flour and mix until the mushrooms are well coated.

Step 5

Add the stock and miso and gently simmer for 10-15 minutes. Remove two cups of the mixture and place in a blender or pyrex jug and blend with a stick blender. Pour back into the soup.

Step 6

Add cream, stir well and season with salt and pepper.

Step 7

Serve and drizzle with a bit of extra cream, extra mushrooms and black pepper! Perfect with some of your favourite crusty bread and vegan butter.