Cream of mushroom soup

This soup is fairly easy to make and is delicious and creamy..It can be accompanied with garlic bread and shredded cheese to add more richness..Heavy cream can be added to give more thickness and flavour to the soup..Any variety of mushrooms can be used..I used a combination of portabella and button variety..Serves as a good appetizer and also as a late-evening meal..

            

Ingredients (Serves 2)

Chopped onion - 1/4 cup
Garlic - 2 cloves finely chopped
Mushrooms - 2 cups chopped
Butter - 2 spoons
All purpose flour or corn flour -3 tablespoons
Vegetable stock or chicken stock - 1 can
Heavy Cream - 1/2 cup (Can be substituted with half and half cream or even milk)
Salt and pepper to taste

Directions

Melt the butter in a vessel and add the chopped onion and garlic and saute till they turn translucent..Add the mushrooms and saute till they turn tender..Combine the flour to this mixture and then stir in the stock and mix till a smooth consistency is obtained..Water can also be added in the place of stock..Bring to a boil..Cook and stir for 2 minutes or until the soup gets thickened..Stir in the cream, salt and pepper..You can also garnish this with your favorite herbs..
Simmer for 10 minutes and serve hot with any toast of your choice..

This is my entry to the event No Croutons Required hosted by Lisa...

                                        

Sending this to AWED American hosted by Dhivya