In a pan add 2 tablespoon butter and 1 teaspoon oil. Let butter melt.
Add 1 small bayleaf, 1 teaspoon garlic and 2 tablespoon onion (finely chopped).
Saute well until golden.
Add 200 gms sliced mushroom.
Saute in medium high flame for 2 mins then add 1/2 teaspoon pepper powder and salt to taste.
Saute well, mushrooms will let out water keep cooking in medium flame.
In few minutes water will be absorbed and the mixture turns moist.
Reserve few mushrooms for garnish and set aside.
Now it is very moist add 1 tablespoon maida or wheat flour.
Give a quick saute.
Add 1/2 cup water.
Add 1 and 1/2 cups milk(boiled).
Give a quick mix to avoid lumps formation. Keep stirring.
Cook in low medium flame and keep stirring.
Keep cooking until it becomes slightly thick and creamy as shown.
Add 1/2 teaspoon crushed pepper, 1/2 teaspoon oregano and 1 teaspoon parsely.
Give a quick mix.
Add 1/2 cup fresh cream.
Give a quick mix and Switch off.
The soup will be creamy and slightly thick but thickens with time.
Garnish with herbs, add reserved mushrooms and drizzle cream. Serve hot!