Cream of Mushroom Soup

1: Warm the butter and oil in a pan on a medium-high heat.

2: Finely dice the shallots, then sauté for 5 minutes until softened.

3: Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.

4: Mince the garlic and add it with 1 tablespoon of fresh thyme leaves - fry until fragrant.

5: Once the mushrooms are caramelizing, deglaze the pan with white wine.

6: When the wine has evaporated, add the flour and cook out for 2 minutes.

7: Prepare your stock, then add gradually, stirring as you go.

8: Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).

9: Add the cream, stir well, and season to taste.

10: Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.

11: Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika.

12: Serve with buttered toast and enjoy.