DAILY DINNERS

Melt the butter in a large wide saucepan until it starts to become frothy. Add the onion, thyme and bay leaf. Season with salt & pepper. Cook over medium heat  for up to 10 mins, until the onion is golden and caramelised.

Add the mushrooms and cook for 15-20 mins, until any liquid that seeps out has almost cooked away. Add 750ml stock and all of the milk. Bring to a simmer and cook for 10 mins.

Remove the thyme stalks and bay leaf. Puree until smooth, adding more stock if required. Stir in the sherry vinegar and add a little more seasoning (to taste)

Spoon into bowls and serve with a dollop of mascarpone or crème fraîche and a few picked thyme leaves scattered over.