1. Using your fingers, carefully peel the skin from the mushrooms. Chop the stems and caps coarsely. Heat the butter in a large pan, add the garlic and mushrooms and cook for 5 mins, or until the mushrooms are soft.
2. Add the flour and stir for 1 minute. Stir in the chicken stock and simmer, covered, for 10
3. 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.
Note:- Large, flat mushrooms will give a stronger flavor to this soup than the smaller button mushrooms, but either can be used.