Method

Place the onions and mushrooms in a pan and fry in the oil for 2 minutes.

Cover and sweat over a gentle heat for 6 minutes.

Add in the flour and cook for a minute.

Slowly add in the stock and add the milk and dried thyme.

Bring to the boil and simmer for 15 minutes.

Allow to cool a little and liquidise.

Add cream if a fuller texture is required.