MMMUSHROOM SOUP Boil the kettle. Dilute the stock with 600ml of water. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms, the sliced onion, ½ the grated garlic, and the picked thyme until golden, 5-6 minutes (shifting occasionally). Add the flour and fry for 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated, 1-2 minutes (stirring constantly). Add the diluted stock and ¾ of the cream. Simmer until slightly thickened, 8-10 minutes. Remove from the heat and season.

CRISPY CROUTONS Toss the bread chunks in a drizzle of olive oil, the remaining garlic, the dried thyme, and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Toss through the cheese and ½ the chopped parsley just before serving.

SAY CHEESE! Bowl up the cream of mushroom soup. Drizzle over the remaining cream. Scatter over the cheesy croutons. Garnish with the remaining parsley.