Cream of mushroom soup

Today I decided to make cream of mushroom soup, there's nothing special about the soup but I really wanted mushroom soup. Whenever I make soup I never make a lot, there's only two people in my household and making too much leaves a lot of leftovers. I personally don't really like leftovers so I don't cook amounts that are too much for two.

Cream of mushroom soup
6-7 large button mushrooms, sliced
1/4 cup bacon, lardons
1 medium white onion, mirepoix
1 clove of garlic
250ml water
400ml chicken stock
200mL
1tbs butter
Salt and pepper for seasoning

1. I sliced the bacon into lardons and rendered the fat in a cast iron pot. Remove half the fat so the soup isn't too oily. Set aside some bacon for garnish
2. Chop up the onion and mushroom and then sweat in the butter and bacon fat
3. Add garlic and sweat for a minute, add stock and water. Bring to boil. Add cream
4. Purée the contents in the pot season and serve, garnish with bacon.

The soup was a little too watery in texture but the flavors were strong. When I puréed it, I also puréed some of the bacon bits so the soup had a slightly smokey flavor. My mom thought there wasn't enough cream and it was too watery, she also said it wasn't blended enough because there were lumps in it. Personally I like a little bit of texture in my cream soups. Next time I would probably add less liquid or just add it slowly to prevent it from being so runny.

The flavors mixed quite well, the onion added a sweet taste, and the mushrooms offered a slightly nutty taste. The bacon added a smokey taste and the three, although don't seem to blend well, go very well together. The chicken stock added and enhanced the flavors water couldn't . Aside from the thickness of the soup, I my mother and I both though that it tasted very good.