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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 1 tbsp 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!