Cream of mushroom soup

Method

1. Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high and fry for 10 minutes more until golden.
2. Add the garlic and fry for 1-2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 8-10 minutes.
3. Remove from the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency (see Make Ahead).
4. Heat the soup until piping hot, stir in the cream and herbs and season. Serve immediately, sprinkled with the herbs. (Alternatively, transfer to a Thermos and seal tightly. Put some chopped herbs in a small sealed container, if you like. Pour the soup into mugs and, if using, sprinkle with herbs to serve.)