Melt butter in a Dutch over, over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add mushrooms and onions and sauté until mushrooms have started to soften and onions start to turn translucent, about 5 minutes. Add thyme and sauté for another minute.
Add flour and sauté until flour is golden brown, about 1 minute. Slowly whisk in vegetable broth. Add bay leaf and cooking, stirring constantly until soup has thickened slightly, about 4-5 minutes.
Whisk in half and half and cook until heated through, about 1-2 minutes. If soup is too thick, slowly add half and half until desired consistency is reached. Season with salt and pepper, to taste.
Serve hot
Recipe by The Little Chef at http://littlechefblog.com/creamy-mushroom-soup/