500g / 1lb mushrooms
70g / 3oz butter
2 medium onions chopped
2 cloves garlic crushed
2 medium potatoes cubed (small cubes)
2 tablespoons plain flour
1 litre chicken stock
1 bay leaf
200ml cream
salt and pepper

Wipe the mushrooms clean and chop them into rough dice. Chop the onions. Put the chicken stock to heat in a separate pan.
In a large pan cook the onions, potatoes and garlic in the butter over a medium heat, until they are soft and translucent but not browned.
Add the mushrooms, raise the heat and cook, stirring frequently, for about 3 minutes.
Sprinkle the flour over the mushrooms and stir it in so that it coats the mushrooms and cook stirring constantly for another minute.
Pour the hot chicken stock over the mushrooms and bring back to the boil. Add the bay leaf and reduce the heat to a simmer. Cook for 10 minutes.
Remove the bay leaf and use either a hand held blender or a food processor to process the soup until smooth.
Return the soup to the pan, season with salt and pepper to taste and reheat. When it is simmering stir in the cream. Allow to warm through. Serve with garlic croutons or fresh bread.