Ingredients (Serves 4)
Melt half the butter in a large pan, add the shallot and mushrooms and sauté for 5 minutes, then pour in the water, cover with a lid and simmer for 15 minutes.
Transfer the mixture to a food processor or blender and whizz until smooth. (If liked, you can now push the purée through a sieve to give a finer texture.)
Return the mushroom mixture to the pan, add the milk, remaining butter and flour, and slowly bring to the boil, stirring with a balloon whisk until the mixture boils and thickens. Season to taste, then stir in half the cream. Divide between warm bowls, then
serve with the remaining cream swirled in.