Sauté mushrooms and onion in olive oil or butter at the bottom of a large saucepan. When the onion is translucent and starts to turn golden, add the flour and combine quickly to form a roux. Add the water, soup mix, and spices. Bring to a boil.

Lower flame and simmer for 20–30 minutes. Remove from heat.

Blend if desired using an immersion blender. Add cream just before serving.