Begin with soaking your dried mushrooms.

Add the dried mushrooms to a small bowl and cover with hot boiled water. Let them soak for around 15-20 minutes while you prepare the rest of the ingredients

Brush the white and brown mushrooms to clean them, then slice them up.

In a large stock soup pot over medium heat, add the oil and butter. Once the butter has melted, add in the onions and saute until translucent and starting to brown.

Add in the mushrooms, garlic, thyme, and seasoning, and cook for 8-10 minutes until the mushrooms have softened. They don’t need to brown.

Pour in the vegetable stock, followed by the soaked mushrooms and soaking water. Bring to a boil, then turn the heat to low and simmer for around 15 minutes.

Take off the heat and stir through sour cream. It’s okay if it clumps; it will get blended.

Transfer the soup to a blender and blend until smooth. This might need to be done in batches.

After blending, return the soup to the pot and stir it over medium heat to remove the air bubbles brought in by blending. Taste and add more seasoning if needed.

Serve with fresh thyme and crusty bread.