Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the butter, flour, bay leaf, vegetable stock, white wine, and heavy cream.

Finely chop the onion.

Remove the thyme from the stem and finely chop the leaves.

Chop or rip the mushrooms into small pieces. You can use dried mushrooms or fresh mushrooms, but if using dried make sure to reconstitute them in hot water by soaking them for 20 minutes prior to cooking them, and draining off the water. It is great to use a nice variety of local and seasonal mushrooms if available to add maximum flavour and texture.

Slice the black garlic into thin slices.

Remove the parsley leaves from the stems and finely chop the parsley.

Preheat the stove over medium high heat, and melt the butter. Cook the onions for about 4 – 5 minutes until they are translucent. Add the mushrooms to the pan with the thyme, pepper, and a good pinch of salt. Sauté the mushrooms for about 5 minutes until they are softened and starting to caramelize. Add the black garlic, and cook for another 1 – 2 minutes.

Add the flour to the pan, and stir continuously to coat all of the mushrooms for about 1 minute. Add the wine to deglaze, and then add all of the vegetable stock. Add the cream, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Let simmer for about 15 minutes to let all of the flavours come together.

Blend the soup with an immersion or upright blender to your desired consistency. Garnish with chopped parsley.