Homemade Cream of Mushroom Soup

8 ounces fresh mushrooms (I used rehydrated freeze dried mushrooms)
2 tablespoons onions, chopped (I used rehydrated minced dried onion)

1 -2 garlic clove, minced 

2 tablespoons butter 

2 -3 tablespoons flour (seperated) 

2 cups chicken broth 

1 cup light cream or 1 cup evaporated milk 

1/4 - 1/2 teaspoon salt 

1/4 teaspoon pepper 

1/4 teaspoon nutmeg (I used closer to 1/8 tsp. of fresh ground)

* I did end up adding a little cornstarch mixture at the end in order to thicken it up a bit for the recipe I was using it in.

1 Cut the mushrooms into slices. 
2 Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. 
3 Blend in 2 T. flour and stir.
4 Add in the chicken broth and heat until slightly thickened while stirring frequently. 
5 Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently. 
6 Serve and enjoy!