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Start off by dicing the onion. Finely chop the three cloves of garlic and set aside for a while. If you want the soup to be done faster you can heat up the chicken stock in advance. Just be sure to not let it boil.
Start by heating a pan on medium-high fire. Melt the dairy butter and add in the diced onions and garlic. Saute the onions and garlic until soft. Then turn heat to a medium to a low setting to prevent discolouring the onions and garlic.
Add the flour and make a nice roux. A roux is a result of cooking flour and fat (usually butter) together. In this case, we are making a garlic and onion roux. Turn up the heat and add in the chicken stock.
When boiling turn down the heat somewhat. Add the mushrooms and let them soften enough so that they can be eaten with just a spoon. Add cream, pepper and salt to your liking.
Firmly stir the soup and taste, season to liking. Enjoy!