Creamy Mushroom Soup with Miso and Parmesan

Ingredients

• 600 g ( 20 oz) mushrooms, a mix of crimini, shiitake, oyster, porcini, chanterelles and/or brown mushrooms, cut into pieces
• olive oil
• 3 tbsp flour
• 2 small onions, chopped
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 tsp each: thyme, marjoram, smoked paprika
• 2 tbsp white miso paste
• 1 L (4 cups) unsalted vegetable broth
• 250 ml (1 cup) heavy cream, half and half or whole milk
• 60 g (2 oz) grated Parmesan, more for serving
• sea salt + black pepper
• 200 g (7 oz) mushrooms, a mix of crimini, shiitake, oyster, porcini, chanterelles and/or brown mushrooms, cut into bit-size pieces
• 3 tbsp olive oil
• 30 g (2 tbsp) unsalted butter
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red chili flakes, more to taste
• 4 sprigs fresh thyme