Mushroom Soup

500g white mushrooms
90g butter
2 medium onions, chopped
1 clove garlic, crushed
2 tbsp plain flour
1000ml chicken stock
bay leaf
4 tbsp double cream
white pepper

1. Heat butter in a large pan, then slowly cook onions & garlic for 10 mins until soft.
2. Turn up heat, add mushrooms, and cook for 5 mins while stirring constantly.
3. Sprinkle in the flour, stir well to coat everything.
4. Pour in the stock, and bring to the boil.
5. Add bay leaf; reduce heat, cover, and simmer for 15 mins.
6. Remove bay leaf, and allow soup to cool for 5-10 mins.
7. Blitz with a hand blender until smooth(ish).
8. Add good dash of white pepper, then reheat.
9. When hot again, stir in cream.
10. Serve with crusty bread