Remove gills from the mushrooms and chop up quite large. Sweat off the shallots and garlic in butter until soft (no colour). Add the mushrooms and sweat down. Cover with the chicken stock, milk and cook out for about 20 minutes. Blitz and pass, adjust with cream and milk. Season with salt and pepper, and add a drizzle of extra virgin olive oil if you like. Serve with crusty bread, or for a real treat, cheese-topped garlic bread.