Broth: If you have two extra seconds, make your own mushroom broth! It gives such a nice delicate but rich flavor to the whole thing. Add your mushroom stems + 2 roughly chopped carrot + 1 roughly chopped onion + 1 teaspoon salt to a pot. Cover with 4 cups of water. Simmer for about 30 minutes, then drain and reserve the liquid and discard the solids. YUM.

Flour addition: Depending on your type of mushrooms, how they were stored, or how they were washed, you may run into some extra liquid in your pot in which case you’ll either need to drain that off, or add a bit more flour to get the base of the soup in step two thick enough to build a creamy soup. If you add the flour and it doesn’t look thick and sticky, I would add 1-2 tablespoons more flour and then just use more liquid to thin it out as needed later in steps 2 and 3.