Heat the oil in the pan on a medium heat
Once the pan/oil is hot, add the diced onion and minced garlic to the pain and stir/fry until browned and softened (about 5-7 minutes)
Turn the heat up to high and add the chopped mushrooms to the pan then cook for about 5 minutes until golden and soft (continually stirring)
Pour the vegetable stock into the pan and add the bay leaf and parsley
Bring the vegetable mixture to the boil and leave to simmer for 10-12 minutes (stir intermittently)
Remove the bay leaf and discard
Move the rest of the mixture into a blender and blitz until smooth then pour back into the pan
Add the plain yoghurt to the mix and stir until combined (you can heat this through on a medium heat if required)
To garnish: top with chopped parsley and extra mushrooms as well as a swirl of yoghurt and enjoy!
