Dice the onion and garlic and soften, with the herbs, in mixture of butter and olive oil in a large thick-bottomed pan.

Chop the mushrooms roughly and add to the pan, cook for a short time, then add the stock and simmer gently for about 5 - 10 minutes.

Add the cream and season to taste.

Use a ‘stab-mixer’ to blend and chop the mushrooms to a fine consistency, but not too smooth, you need to leave some texture.

I add pepper to the onion and garlic at the beginning.

You can alter the proportions of oil and butter if you want a less rich soup, but I don’t recommend deleting the butter all together, it takes away the richness.

Adjust the seasoning right at the end.

Inspired by a “Trough of Bowland” Pub lunch with Great Aunt Violet Kempster.