Prep your ingredients. You will need a chopping board and knife, large saucepan, blitzer and wooden spoon.
Finely cut the onions and add to a large saucepan with the garlic and butter. Lightly fry for 8-10 mins till soften but not browned.
Chop the mushrooms into small cubes and add to the cooked onions. Fry for 3 mins till the mushrooms are softened.
Add the flour and stir through the mushrooms so all coated. Add the stock pot, water, bay leaf and parsley. Bring to the boil and simmer for 10 mins with a lid on the saucepan.
Using a blender (I used my nutribullet smoothie maker!) remove the bay leaf and blitz the soup till completely smooth. Put the smooth liquid back into the saucepan on a low heat and add the milk (or cream) a good few turns of cracked black pepper and warm through then serve.
Enjoy with some toasted sourdough if you have any sour cream you could also do a nice swirl when serving!
