Heat 2 tablespoons of your butter with a little drizzle of oil in a medium saucepan on a medium high heat. The oil prevents the butter from burning. When the butter has melted, add the mushrooms and cook, stirring for 5 minutes or until mushies are starting to brown.

Add stock. Cover and bring to a simmer. Simmer, covered for 10 minutes, or until mushrooms are tender.

While the mushrooms are cooking, melt the remaining 4-6 tablespoons butter in a small frying pan on a medium high heat. When the butter starts to foam add the sage and walnuts and cook, stirring frequently for a few minutes until the walnuts are toasted and the butter goes a deep golden brown colour. Remove from the heat.

When the mushrooms are tender. Remove pot from the heat and puree soup using a stick blender. It’s up to you how smooth you make it. Taste soup and season with salt as needed.

Divide soup between two bowls and top with walnuts, sage and the beautifully nutty brown butter.