Creamy Mushroom Soup

2tbls butter
2 cloves garlic - crushed
1 onion - diced
500g mushrooms - chopped
1/4 cup dry white wine or dry sherry
1 large potato - finely diced
4 cups chicken stock
salt and pepper
1/4 cup cream
2 tbls parsley, chives or tarragon

Melt butter in a large pot.
Add garlic, onion and  mushroomms and cook for 8-10mins until golden
Pour in wine and cook until mostly evaporated.  Add potato with the stock and cook on a lively simmer for 30 mins.  Add salt and pepper to taste and whiz in blender till smooth.  Reheat without boiling and add cream and herbs to serve