1In soup pot, melt butter over medium-high heat.
2Add mushrooms and onion; cook and stir until liquid evaporates, about 15 to 20 minutes.
3Add flour, dry seasonings, mushroom and chicken bases; stir to combine.
4Add water and bring to boil. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
5Remove soup from heat and puree with a hand held immersion blender, or in batches in the blender.
6Return blended soup to medium-low heat and add cream.
7Cook and stir until soup is thoroughly heated, about 5 to 8 minutes.
8Season to taste with salt and pepper.
source: Family Featuers | Southeastern Mills