In a large pan, add and boil for 10 minutes:
 4 cups water
 1-1/2 Tablespoon chicken bullion granules
 1/2 onion chopped
 1 pound mushrooms w/ stems, rinsed by not cut
 2 cloves fresh garlic, whole

In a blender, add and pureé:
 1 cup milk
 1 cup sour cream
 2/3 cup flour
 1/4 teaspoon powered cayenne pepper
 All of the vegetables from the chicken broth
      (dip vegetables from the chicken broth, keep the broth)

Pour the blended ingredients into the chicken broth, bring to a boil then reduce heat to medium. Cook for 15 minutes more, stirring quite often.

Sauteé and add to the cooked soup:
 1/2 pound sliced mushrooms
 2 Tablespoons butter

Serve with a salad, bread and butter.