Cream of mushroom

I have tried this particular soup so many times in several different ways, but this method was the best I could ever get. It turned out like the ones served in restaurants. 


You need
Button Mushroom - 2 cups (chopped)
Onions -1/2 (finely chopped)
Garlic - 2 cloves
Salt
Pepper
Olive oil
Butter - 1 tablespoon
Heavy cream - 1 cup
Milk - 1 cup
All purpose flour - 1 tablespoon
Parsley


Method

• In a deep pan start by adding olive oil followed by onions and garlic cloves. Saute for a minute and add 1.5 cups of mushrooms and saute until mushrooms shrink and become soft.
• Add flour and and sauté until the flour turns light brown and then add milk. Add water if required. Blend the ingredients with an immersion blender and bring this to a boil.
• Add salt and pepper and reserved 1/2 cup of finely chopped mushrooms and boil.
• Finish off with heavy cream, butter and finely chopped parsley.
• Serve hot.