Clean and slice the mushrooms. You can use the stems of the white button and baby Bella, but do discard those of the shiitakes as they are tough and very chewy.

In a heavy bottomed pot over medium heat melt the butter and sweat the diced onion until translucent.

Add the mushrooms, salt and pepper and about 1 ½ tablespoon of thyme leaves (gently torn off the stalks).

Stir and let them cook, add the 2 tablespoon extra butter at this stage.

Once the mushrooms begin to release liquid, add the flour and gently stir until it is incorporated.

Slowly begin to pour the Doppelbock as you continue to stir gently.

Add the bay leaf.

Bring to simmer and let simmer for 4-5 mins for most of the alcohol to evaporate.

Add the chicken stock slowly as you stir and bring to simmer again.

Let simmer for 10-15 minutes, partially covered with a lid.

Add the cream, stir to incorporate and turn of the heat.

Taste and season with salt and pepper as needed.

Serve immediately garnished with fresh thyme or transfer to a soup tureen to keep warm.