Heat butter and oil in large soup pot over medium-high heat. Add shallots and garlic and saute lightly. Add mushrooms and saute a little longer. Remove approximately half the ingredients and set aside. Add tomato paste, parsley and cayenne pepper to pot, and stir in well. Sprinkle flour into pot, and continue cooking several minutes. Gradually add broth, stirring constantly. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Remove from heat, and cool slightly. Pour into food processor, and puree. Return mixture to pot, and stir in cream/milk and reserved mushrooms. cook over medium heat until hot, but do not simmer or milk will curdle. Sprinkle with parsley. Serves 4 to 6. soup 48 10/92 - John