Ingredients
100g/3½oz mixed mushrooms
1 tbsp olive oil
1 garlic clove chopped
25g/1oz butter
75ml double cream
100ml/2½fl oz vegetable stock
pinch of nutmeg

Method
1. In a saucepan heat the butter and oil together. Cook the mushrooms and garlic for three minutes.
2. Add the stock and cook for five minutes.
3. Finish by adding the cream and nutmeg and season.
4. Using the hand blender blend until frothy.
5. Serve in a cappucino cup.