This was made for PAC Fall 2012. The mushrooms were sliced, sauteed until brown and placed in a small dish while the onions browned. A quarter cup of mushrooms were held out and the remaining mushrooms returned to the pan along with the flour and seasonings and then sprinkled with the flour. Once the flour was incorporated and lightly browned the liquid was added. I did use part cream and part chicken stock. Probably about an extra 1/2 cup. The soup was served with a dollop of Greek yogurt instead of the sour cream. While the flavor was very good topping it with the yogurt put it over the top. Thank you for sharing your recipe.