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Warm the butter + oil in a pan on a medium-high heat.
Finely dice the shallots + sauté for 5 minutes until softened.
Slice the chestnut mushrooms + add to the pan with a large pinch of salt. Cook for 10 mins to draw out their moisture.
Mince the garlic + add with 1 tbsp fresh thyme / parsley - 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 mins.
Prepare your stock - add veg stock cube + mushroom powder if using to boiling water + whisk to combine, then add gradually, stirring as you go.
Leave to simmer on a medium-low heat until thickened (15-20 minutes).
Add the cream, miso paste + mustard is using, stir well + season to taste with salt + pepper.
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!