Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, onion and ginger and cook until fragrant but not brown, about 5 minutes. Stir in the spring onions, cauliflower, parsnip and mushrooms and cook and stir an additional 5 minutes. Add the pear, beans, mustard and dill and stir just until heated, about 1 minute.
Stir in the wine and thyme and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken stock. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
Pour the soup into a blender, filling it no more than halfway full. Hold down the lid of the blender with a folded tea towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Stir in cream and, if needed, thin with additional chicken stock; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.
Very hearty, filling soup, and there was plenty left over for lunch the next day. But next time I make this I'll be leaving out the pear, it added an odd sweetness that didn't meld well with the other flavours. I'd also like to find a substitute for wine, as I'm no good at cooking with it. Makes a good mid-week dinner with some crusty bread. - 17 Aug 2015