in a pot, heat oil and add the onions and garlic. salt generously.
when translucent, add the mushrooms* and cover the pot.
the mushrooms will sweat soon and then run dry. add pepper at that point.
in a small bowl mix together ap flour and milk in a 1:2 ratio.
add this mixture to the onions and mushrooms and stir gently.
the mixture will thicken soon around the veggies.
once lumps form, add 2 cups of hot water.
use a whisk to mix in the lumps thoroughly.
bring the soup to a boil over low-medium heat.
lessen the heat, pour in some fresh cream and stir.
let the pot simmer till the soup reaches desired consistency.
do a salt and pepper taste check and you are good to slurp!
tips
if you wish to switch out the mushroom for some chicken, boil some tiny chicken cubes with a stock cube and add the chicken bits to the pot just before the cream. SAVE THE STOCK WATER!!! and use it instead of normal water.
some prefer a smooth soup with no coarse veggie bits. if so, just cool down your mixture after you simmer the soup with the cream and then blend it smooth. add it back with the pot with some butter and more pepper.
