Creamy Mushroom Soup


90g butter
2 medium onions
roughly chopped
1 garlic clove
500g mushrooms
finely chopped
2 tbsp plain flour
1L vegetable stock
1 bay leaf
4 tbsp single cream
small handful parsley
to serve


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