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Chop mushrooms and onion into small pieces.
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Melt butter in a pot, add flour and stir until it makes a paste.
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Add chopped mushrooms, onion, and mince garlic into the pot. Stir until coated with flour/butter paste, and cook until soft.
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Add chicken broth and cook about 5 minutes or until thickened, stirring occasionally.
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Add cream and turn to medium high heat, bring to a boil, turning down to simmer for about 5 minutes, or until thickened, stirring occasionally.
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Serve immediately, or store for later use. Can keep for 3 days in the fridge, or 6 months in the freezer.
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Notes on Freezing: If you intend to freeze the soup and store it, it’s important to use a higher fat-content dairy product, such as full fat cream or evaporated milk to prevent separation when thawing.