Hungarian mushroom soup Serves: 4 Ingredients 1tbsp olive oil 1tbsp butter 1 large onion, finely chopped 450g mixed mushrooms, washed and diced (Matthew Hall recommends freckled chestnut mushrooms for their nutty flavour and ability to retain their size and shape when cooked) 1tbsp paprika 2tbsp cornflour 600ml vegetable stock 200ml whole milk 1tbsp soy sauce