Slice mushroom thinly.
Melt the butter in a heavy-based pot and saute the garlic for 1 minute.
Add flour and keep stirring for a minute.
Throw in the mushroom and season with salt and black pepper. Cook until the mushroom just softens.
Pour in 3 cups of broth and stir continuously.
Reduce the heat and simmer gently for a few minutes, stirring occasionally.
Pour in milk and once it almost reaches a soft boil.
Pour in the cream and let it reheat gently.
Remove half of the soup and place it in a blender and pulse for a few seconds.
I personally prefer not to blend all of the soup as it is more delicious to have chunks of mushroom in the soup.
Pour the blended soup back in the pot of soup and give it a good mix.
Give the bread bowls a few minutes in the oven to let it get all toasty.
Place the soup in the bread bowls and garnish with some chopped parsley.
