Clean and wash Mushrooms, Slice thinly and keep it aside.
In a saucepan, heat 1 .5 tablespoon of butter . Add bay leaf / Tej Patta and saute for 3-4 minutes.
Add chopped garlic and ginger ,fry well till onion turns transparent.
Add chopped or sliced mushrooms and cook on low heat ,till mushrooms start releasing water. Allow mushroom to cook further ,let mushroom turns light brown in colour and water dries up.
Now add Whole Wheat flour or Cornflour or all purpose flour and mix well.
Add 2 cups Vegetable stock / Chicken Stock or Water ,stir well and cook for 7-8 minutes, bring it to boil.
Put the flame to simmer ,add ⅓ cup fresh cream , mix well .
Add pepper, salt and 1 teaspoon parsley leaves . Mix well and turn of the heat.
Serve Mushroom Cream Soup garnished with parsley leaves and few drops of extra virgin olive oil on top.