2 cloves garlic
1 med. onion
parsley
1 lb. mushrooms
flour
2 qt. chicken stock
1/2 pt. heavy cream
salt & pepper
1/4 lb. butter
optional sherry

Chop garlic, mushrooms, parsley and onion. Add garlic and onion to hot chicken stock and simmer. Then add mushrooms. Put softened butter and flour; mix in bowl. Then gradually add to soup with whisk. Low boil to thicken, then add salt and pepper to taste. Add parsley, then cream. Let simmer and serve.