Ingredients

Steps

• Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
• Add the mushroom and cook until soft, then season with salt and pepper.
• Add 50ml of white wine and cook until the liquid reduces by half.
• Add 200ml of stock and simmer for five minutes, then stir in 50ml of cream and the parsley.
• Cool slightly and blend until smooth before serving in a warm bowl.