1 onion (diced)

2 shallots (thinly sliced)

1 leek (washed, thinly sliced)

2 tbl sp cornflour

750gm large white mushrooms (washed, and chopped)

10 fresh thyme sprigs (just the leaf)

1 cup white wine

1 ltr vegetable/mushroom stock

400ml coconut cream

150gm oyster mushrooms

Olive oil

Salt

Garnish: Paprika, fresh thyme, EVOO, crunchy bread.

Begin with a large pot on medium heat with a few slugs of oil. Add in onion, shallot and leek and sweat down with some salt for 6 minutes. Add a bit more oil and add in cornflour, mushrooms and thyme and cook everything together with some salt for about 10 minutes to get some sear on the mushrooms. Add in white wine to deglaze and cook out by 3/4. Add the stock and bring to a gentle simmer and simmer for 20 minutes.

After simmer, blitz smooth until smooth before finishing with most of the coconut cream, reserving some for garnish and cook altogether for another 5 minutes or until you’ve reached the thickness desired. Season with salt to taste.

For fried oyster mushrooms, add a layer of oil in a pan on medium heat and add the mushrooms in, turning once caramelise and browned.

To plate, add ladles on mushroom soup into bowl, top with fried oyster mushrooms, fresh thyme, drizzle of coconut cream and EVOO, and a sprinkle of paprika. Enjoy with crunchy bread.