400 grams mushrooms, peeled, chopped
50 grams olive oil
3 cloves garlic, minced
1/4 cup plain flour
4 cups chicken or clear vegetable stock
1 cup cream
Salt and pepper, to taste
Heat the olive oil in a large pan, add the garlic and mushrooms and cook for 5 minutes, or until the mushrooms are soft.
Add the flour and stir for 1 minute. Stir in the stock and simmer, covered, for 10 minutes.
In a food processor or blender, process soup in batches until smooth. Return to pan; add the cream and stir over low heat until soup is heated through. Add the salt and pepper and serve.