Creamy Garlic Mushroom Soup

Heat the olive oil and butter in a large saucepan over a medium heat.

Add the onion and cook for 4–5 minutes until softened, then stir in the garlic and cook for 1 minute.

Add the mushrooms and cook over a medium-high heat for 8–10 minutes until browned and their moisture has mostly evaporated.

Sprinkle over the flour and stir for 1 minute to coat the mushrooms evenly.

Gradually add the hot vegetable stock, stirring continuously to avoid lumps.

Add the thyme, bring to a gentle simmer and cook for 10 minutes.

Blend about half the soup with a stick blender, leaving some mushroom pieces for texture.

Stir in the double cream and warm through gently for 2–3 minutes without boiling.

Season with sea salt and black pepper to taste.

Serve hot, topped with chopped parsley and extra black pepper.