Put the mushrooms and the butter into the bowl and fit the lid.

Put into the microwave for 6 minutes at maximum power of 750 W.

Fit the knife and mix for 30 seconds at maximum speed.

Add the blended cornflour, the cream, the cube of chicken stock, salt and pepper and boiling water.

Mix for 10 seconds at maximum speed and maximum power. Take out the knife.

Put on the lid and cook for 7 minutes in the microwave oven.

Mix again for 15 seconds to obtain a smoother texture.

Serve with the double cream.