Thinly slice the mushrooms, discarding the stalks.

Melt the butter and cook the spring onions, garlic and thyme, stirring until garlic is golden.

Add the mushrooms add salt and pepper, cook for 3 to 4 minutes until mushrooms soften.

Add the flour and stir for 1 minute.

Remove from the heat and add the stock, return to heat and bring to a boil, reduce heat and simmer for 2 minutes stirring all tbe time.

Add cream and reheat, stirri g all the time. Season to taste.

Blend the soup with hand blender.

Garnish with chopped chives and thyme.