Soak porcini in stock for 20mins. Strain the porcini and coarsely chop. Add the soaking liquid to the remaining stock. Place the butter, garlic and parsley in a bowl.
Place on the base of the oven and cook on HIGH MICROWAVE for 1min.
Add the chopped mushrooms and porcini to the parsley mixture. Cook on MEDIUM MICROWAVE for 8-10mins or until softened. Stir halfway. Add wine and stock.
Cover and cook on MEDIUM MICROWAVE for 15mins. Cool. Place in a liquidiser and puree until smooth. Return the puree to the bowl. Stir in cream and season to taste.
Cover and cook on MEDIUM MICROWAVE for 3mins or until piping hot.