Pan fry the button mushrooms until nicely browned.
Add the butter, onion, garlic and shallots then sauté until fragrant.
Stir in the flour and cook briefly before pouring in the chicken stock.
Season to taste then add the miso paste, sausage and cooking cream.
You can blend the soup for a smoother texture, but i personally prefer it with chunks of mushroom for more bite.
Finish with chopped parsley and serve while it’s hot.
