Cream of Wild Mushroom Soup

We had just returned from a long road trip, and our kitchen was taken over by another cooking team, so my spouse decided that a soup was what we were going to contribute to the dinner we were going to, and we had a mixed bag of different mushrooms, so wild, some cultivated. It was a delicious outcome, using a Deborah Madison recipe, which takes us back to the days when we were solely vegetarian (ie. days that are long gone but remembered fondly). 3 Tbsp. Butter 1 yellow onion, sliced 1/4 c. flour 1 tsp. Salt 2 cloves garlic, roughly chopped 2 Tbsp. Parsley, chopped 1/2 cup dry white wine 1 pound mushrooms, roughly sliced or chopped 8 ounces mushrooms, thinly sliced for garnish (optional) 6 cups stock 1/2 cup light cream Pepper Chopped chives, parsley, or tarragon, sliced sauteed mushrooms for garnish 1. Heat the butter in a soup pot until it foams; then add the onion and salt. Cook over medium-high heat for 3 minutes to soften the onion, stirring frequently. 2. Add the garlic, parsley, and cook 2 minutes more. Pour in the wine, raise the heat, and reduce it for another 3 minutes. 3. Add the mushrooms and stew them with the onion over medium-low heat for 6-8 minutes, giving them a stir partway through the cooking. Add the flour, and stir for another couple of minutes. Pour in the stock and bring it to a boil. Lower the heat, add the bread, and simmer for 20 minutes. 4. Let the soup cool slightly; then either briefly puree it in a blender, leaving small pieces of mushroom, or puree it longer, making a smooth, creamy soup. Heat the soup again and stir in the cream. Taste it and season with more salt, if needed, and freshly ground black pepper. Serve with the fresh herbs or crème fraîche in each bowl. I saute some sliced fresh mushrooms and add them to the soup just before serving.