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Warm the butter and oil in a pan on a medium-high heat
Finely dice the shallots and sauté for 5 minutes until softened
Slice the chestnut mushrooms and add to the pan with a large pinch of salt, cook for 10 minutes to draw out their moisture
Mince the garlic and add with fresh thyme and parsley, fry until fragrant
Once the mushrooms are caramelising, deglaze the pan with white wine
When the wine has evaporated, add the flour and cook out for 2 minutes
Prepare your stock by adding veg stock cube and mushroom powder to boiling water, whisk to combine, then add gradually to the pan while stirring
Leave to simmer on a medium-low heat until thickened for 15-20 minutes
Add the cream, miso paste and mustard, stir well and season to taste with salt and pepper
Tear the oyster mushrooms into strips and fry in a hot oiled pan until crispy
Ladle the soup into bowls, top with crispy mushrooms, fresh parsley, a swirl of cream and a pinch of paprika, serve with buttered toast