1. Melt butter in a pan, add shallots and cook on low heat until shallots are soft and translucent but not brown.

2. Add flour to form a roux, cook on low heat to a sandy texture.

3. Pour boiling water over Major Mushroom Stock Base Paste and mix well.

4. Stir into roux slowly beating well all the time.

5. Add mushrooms, garlic and parsley and simmer for 10 minutes.

6. Season with pepper.

7. Add fresh cream and simmer for a further 5 minutes.