Ingredients

· 90 g butter

· 2 onions

· 1 garlic clove

· 500 g mushrooms

· 2 tablespoons flour

· 1L chicken stock

· 1 bay leaf

· 4 tablespoons cream

· A handful of parsley

Method

Heat butter in a saucepan and cook the onions and garlic until soft but not browned, 10 minutes. Add the mushrooms and cook over a high heat for three minutes until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to boil, then add the bay leaf and simmer for 10 minutes. Remove the bay leaf, and then remove the mushroom mixture from the heat and blitz until smooth. Gently reheat the soup and stir through the cream. Scatter over the parsley, and serve.