Melt the butter in a saucepan. Quarter the mushrooms and add to the saucepan. Cook until golden brown, around 15 minutes. Add the finely chopped shallots and cook until soft and translucent.

Stir in the flour and continue to cook for a minute or two over a low heat. Add two or three sprigs of thyme (tying them into a bunch makes them easier to remove later) and the garlic.

Pour in the stock. Season with salt and pepper, and simmer for 35 minutes.

Remove the thyme and blend the soup until smooth.

Add the chopped parsley and crème fraîche.

Re-heat before serving.

To give even more flavour, try adding different types of mushroom – girolles or chanterelles, for example – sliced and pan-fried.