Slice four to five mushrooms and chop the remaining roughly. Boil the milk along with bay leaves, peppercorns and cloves. Strain and keep the milk hot.
Heat butter in a pan. Add chopped onions and chopped mushrooms and cook till they are soft. Add refined flour and sauté till there is no raw flavour coming from flour, taking care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook for five minutes. Puree the mixture when it is a little cold.
Do not puree it to a very fine consistency. The soup should have a nice texture. Bring it to a boil, correct consistency by adding more milk if required.
Add the fresh cream (reserving a little for garnish), salt, white pepper powder and nutmeg powder. Stir well. Serve hot garnished with sliced mushrooms and reserved fresh cream.
Use raw sliced mushrooms for garnishing. However, if you wish, you may sauté them in a little butter or oil and then use.