Method

1. In a clean heavy bottomed sauce pan, put bones and water together and bring to a boil for 3omins.
2. Warm the oil in a thick bottomed pan. Add in the ITF and stir till smooth.
3. Reduce the heat and gently add stock while stirring until dissolved and smooth.
4. Simmer for 15 mins.
5. Add the mushroom and allow to simmer for about 5 minutes.
6. Add the cream and stir for about 3 minutes.
7. Serve hot.