1: Put the olive oil and butter into a large non-stick saucepan and place over a high heat. When the butter is melted and foaming, add the onions and stir well. Cook for around 5 minutes, stirring occasionally, until softened.

2: Toss in the garlic and cook for 2 minutes, then add the mushrooms and thyme. Stir well and sauté for 4–5 minutes or until the mushrooms start to brown.

3: Add the diced potato to the pan, pour in the vegetable stock and bring to the boil. Reduce the heat to a simmer and pop a lid on. Cook for about 10 minutes or until the potatoes are completely tender.

4: Now blend the soup, using a stick blender if you have one. Alternatively, let it cool a little then blitz in a jug blender until smooth. Return the soup to the pan, pour in the cream and stir well, then place back over a medium heat.

5: While the soup is heating, prepare the topping. Place a medium frying pan over a high heat and add the butter. When it is melted and foaming, add the sage leaves to the pan and fry, stirring, for about 30 seconds until they are crispy. Remove from the pan and set aside on a plate.

6: Add the sliced mushrooms and garlic to the frying pan, with a little salt and pepper. Cook for 3 minutes or until the mushrooms are golden brown, then remove from the heat.

7: Stir the soup well and season with a little salt and pepper to taste. Ladle into warmed bowls, add a drizzle of cream and top with the mushroom and garlic mix. Finish with the crispy sage leaves.