This cream of mushroom soup is rich and decadent and so, so much better than canned! It's perfect as a starter or main dish, or even as a delicious homemade cream of mushroom soup in a casserole or other recipe like green bean casserole.
Put a pot on a medium heat and cook onions in 2 tbsp butter 'til slightly softened then add garlic and stir about 20 seconds.
Add 2 tbsp more butter and then the mushrooms. Cook 'til softened.
Pour in 1/4 cup white wine, stir, then sprinkle the flour over. Whisk well and cook 3-5 minutes til golden. Slowly stir in broth whisking well.
Add the spices and simmer for about 15 minutes then add half and half.
Blend to the desired consistency with an immersion blender or by transferring a portion to a blender, processing until desired texture, and returning to the pot.
Make it gluten-free: simply use gluten-free all-purpose flour in place of the all-purpose flour.
Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.
Make sure you use vegetable stock for vegetarian or vegan versions!