Melt butter in a large saucepan, add chopped onion and garlic, cook until
soft. Add in sliced mushrooms, cook for 5 minutes.
Sprinkle flour over and mix well, cook for 5 minutes.
Add in chicken stock gradually and stir constantly till mixture boils and
thickens, add salt and pepper.
Blend soup till smooth, return to saucepan and bring to the boil. Remove from
heat and stir in cream.
Sprinkle with chopped parsley and serve with croutons.
To prepare croutons:
Heat butter in pan, add in bread cubes, fry till dry and crispy. Drain.