Method

Add oil to a pot and heat till just smoking.

Add the mushrooms and saute till browned. Evaporate any liquid that comes out from the mushrooms.

Lower the heat, add the butter then add celery and onions and sweat. Once the onions are translucent, add the garlic and cook till fragrant. Season lightly at this point.

Add in the flour then continue cooking for a minute to cook off the flour. Once it smells toasted (30 seconds), add in the stock and stir until the contents come to a boil. Simmer for 15 minutes.

When the vegetables are soft, lower the heat then add the cream to your desired taste.

Check seasoning and serve with a garnish – herbs/olive oil/cream/croutons.