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laine
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Prep all your veg in advance, set aside
Add butter & oil to a high-walled pot over medium heat, add in onion + shallots, sweat down for 5 minutes or until glistening
Add in mushrooms and cook until they begin to brown and release moisture
Add in garlic and thyme, followed by flour. Cook down for 2 minutes to remove raw flour taste
Deglaze with dry white wine, then veg stock, bring to a simmer and add in your cream, Dijon and miso
Turn temp to medium low, then stir semi-frequently, every 3-4 minutes to ensure nothing sticks or burns, but allows the soup to thicken slightly
Sear button mushrooms in a dry pan until browned consistently. Toss in brown butter and add to the top of the soup
Finish with a tsp of heavy cream, chives, and red pepper flakes if desired
Toast your bread
Enjoy