Creamy mushroom soup

Sometimes I just want to make something simple, so soup is good. It is easy, fast and yummy.

Ingredients
2 tbsp unsalted butter

3 cloves garlic, minced
1 onion, diced

250g mushroom

3 carrots
2 stalks celery

1/2 tsp dried thyme

1/4 cup flour
4 cups chicken stock
1 bay leaf
1/2 cup half & half*

* half & half = half portion of cream + half portion of milk

Instructions
1. Thinly slice mushroom, peel and dice carrots & dice celery

2. In a Dutch oven at medium heat, melt butter
Add in garlic, onion, mushroom, carrot & celery, stir well
Let it cook until tender, about 4-5 mins

3. Add in thyme and let it cook for 1 min or until you smell the fragrance

4. Whisk in flour, stir with all vegetables, stir well
Add in chicken stock & bay leaf, let it cook, stir regularly, until it is thickened a bit (about 5mins)

5. Add in half & half , bring it to boil
Season with salt and pepper if necessary

If the soup becomes too thick, add more half & half until the consistency is well

Serve hot
Enjoy!