EASY CREAM OF MUSHROOM SOUP

I constantly receive compliments for this soup and if people ask for the recipe then you know that you nailed it.
Enjoy and your feedback will be appreciates.

2 onions, grated, sliced or chunky the way you like it
2 x 250 g mushrooms mixed or one type, crush it, slice it or which ever way you prefer, I crush mine
4 tablespoons of cake flour
4 chicken stock cubes
4 cups water
2 teaspoons crushed garlic, fresh is better but the little tubs are just as great
2 or more cups of milk, approximately, this depends on how thin or thick you want the soup, I prefer thick
5 tablespoons butter, not margarine

Fry the onions until brown.
Add the crushed mushrooms.
Cook for about 7 minutes.
Add the flour spoon by spoon and stir properly to prevent chunks.
Cook for 3 min until mixture is thick.
Add the chicken stock.
Cook for 15 minutes, but keep stirring to prevent the flour from making lumps at the bottom of the pot.
Add the milk to get the texture to suit your taste.

Note:
I normally will freeze the mixture without the milk.
If I get guests I will defrost and add milk until I am pleased with the texture.
Enjoy and your feedback will be appreciates.

Recipe and photo: Johan de Villiers Swanepoel