1Heat 1 tablespoon of the oil in a large pan, add the mushrooms and cook over a high heat for 5 minutes, stirring all the while to ensure they don't catch. Remove from the pan and set aside.
3Add the remaining oil to the pan and cook the onions, potatoes and thyme over a medium-low heat for 10 minutes until tender and just beginning to turn golden.
5Pour in the stock and milk and return the mushrooms to the pan. Bring to a gentle simmer and cook for 10 minutes, or until the potatoes are tender and cooked through.
7Remove the thyme sprigs from the pan and discard. Use a hand blender to purée the soup until smooth. Season with freshly ground black pepper to taste.
8To serve, ladle into warm bowl, swirl in a drizzle of the cream and scatter over the pine nuts and parsley.