1 tbsp olive oil
1 shallot, chopped
110g/4oz mushrooms, sliced
2 cloves garlic, chopped
2 tbsp double cream
salt and freshly ground black pepper
toasted bread and olive oil, to serve
1. Heat the oil in a pan. Add the shallot and mushrooms with one tablespoon of hot water and cook for 1-2 minutes then add the garlic and double cream and salt and pepper and cook for five minutes.
2. Transfer the mixture to a blender and blend until smooth.
3. Return the soup to the pan to warm through and then transfer to a warm serving bowl.