Cooking Steps:

• Brush the mushrooms clean, then finely slice. 

• Peel and finely slice the shallot and garlic.

• Heat a splash of olive oil in a saucepan over a medium heat, add the shallot, garlic and mushrooms, pop the lid on and cook gently until softened.

• Spoon out 2 tablespoons of mushrooms, and keep for later.

• Pour the stock into the saucepan and bring to the boil over a medium heat, turn the heat down to low and simmer for 10 minutes.

• Season to taste with salt and black pepper, then whiz with a stick blender until smooth.

• Pour in the cream, bring just back to the boil, then turn off the heat.

• Top with the reserved mushrooms and drizzle lightly with cream or extra virgin olive oil.