DIRECTIONS:

1. Heat the white wine and sherry in a saucepan to cook off the alcohol, reduce by 2/3.

2. Place the mushrooms, cream and milk in a very high speed blender. Blend for 5 minutes until there is just an emulsion and no solid matter.

3. Add the wine and sherry and blend for another 2 minutes.

4.  Add the red wine vinegar until you can taste that the vinegar and cream are in balance (i.e. the cream no longer tastes heavy).

5. Blend for a further 5 minutes or until the soup has the consistency of a foam.

6. Plate and serve.