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Warm the butter + oil in a pan on a medium-high heat. Finely dice the shallots, then sauté for 5 minutes until softened.
Slice the chestnut mushrooms & add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
Mince the garlic + add with 1tbsp of fresh thyme leaves - fry until fragrant. Once the mushrooms are caramelising, deglaze the pan with white wine.
When the wine has evaporated, add the flour + cook out for 2 minutes. Prepare your stock, then add gradually, stirring as you go.
Add the miso paste + mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes). Add the cream, stir well & season to taste.
Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika. Serve with buttered toast + enjoy!