Creamy mushroom soup

Clean mushrooms with a damp cloth and chop the caps and stems.
Heat up butter in a medium pan and saute onions till soft but not browned.
Add in garlic and mushrooms and cook over high heat for 3-5 minutes whilst stirring constantly.
Sprinkle plain flour over the mushrooms, mix well till combined.
Pour in the hot chicken broth + water and bring to boil. Add in bay leaf and simmer at medium heat for 15-20 mins.
Remove bay leaf and leave the soup to cool for about 5 mins.
Place the soup in a food processor or hand blender. Blend well till smooth in two batches.
Return the soup to the pot reheat until boiling and add salt to taste.
Then lower to medium heat and stir in whipping cream, stir well and serve.
When serve add a dash of ground black pepper on soup.