Chop Mushroom (200 gram).
Sauté the mushrooms, Garlic (1 clove), and Onion (1 tablespoon) in Oil (1 tablespoon) for a couple of seconds until softened.
Add Chicken Stock (2 cup), Bay Leaf (1), Fresh Rosemary (to taste), and Salt and Pepper (to taste) into the pot and simmer over medium high heat for 10 minutes.
Discard the bay leaves and rosemary. Set aside a couple of mushroom pieces and puree the rest in the blender.