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Dairy
Easy
50 Minutes
Diets 
I find that people always love this soup, even if they’re not mushroom lovers, because of its deep and rich taste. You can make this soup more or less fattening depending on the whitener you add (if any).
1 pound (454 grams) button mushrooms, thinly sliced
1 large onion, diced
1 tablespoon Gefen Olive Oil or butter
1 tablespoon flour
4 cups water
1 tablespoon mushroom soup mix
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 cup heavy cream or whole milk
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.
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does this soup freeze well? Can I add the cream before freezing?