Melt the butter in a saucepan

Add the onion, bay leaf and parsley, and cook, stirring often, for 15 minutes, or until the onion is softened slightly but not browned

Stir in the mushrooms, then stir in the flour

Gradually stir in the white wine and stock

Beat well then stir in bay leaf and parsley

Bring to a boil

The sauce will be too thick at this stage

Cover the pan tightly and allow the sauce to cook very gently for 15 minutes

Remove the bay leaf and parsley sprigs

Stir in the cream and heat gently without boiling

Add your choice of seafood such as cooked whole shrimp or pieces of boneless cooked chicken breast and heat through

Toss with hot pasta

Serves 4.