1 kg mushrooms (sliced).
2 brown onion (diced).
3 garlic cloves (crushed).
2  bay leaves.
Sprig of fresh parsley.
Salt and white & black pepper to taste.
1 tablespoon butter.
1 tablespoon plain flour.
600ml chicken stock.
200ml milk.
200ml cream.

Sautee, onion, garlic, mushrooms, bay leaf & parsley in butter.
When soft, add plain flour to form a roux (soft paste consistency).
Add chicken stock and milk, simmer for approx 20 minutes, discard bay leaves and season to taste.
Add cream and puree or blend in electric food processor.
Garnish & serve.

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