Heat olive oil and butter on medium heat.
Add onion and fry still slightly softened.
Add garlic and stir for another 5 min.
Add mushrooms and coat in oil, onion and garlic.
Add white wine and cook till mushrooms soften.
Add 1 cup water and vege stock cubes.
Lower heat and simmer to 10 to 15 min.
Add milk and simmer for further 10 min.
Mix 1tbs cornflour and 1 cup water to form a liquid.
Pour into mushroom soup and stir until soup thickens.
Season with salt and pepper.
Adjust flavour an consistency as required. Soup should be able to coat the back of a spoon.
Serve with a drizzle of olive oil and warm turkish bread.