all purpose flour
fine sea salt or to taste
ground black pepper or to taste
Optional ingredients for garnish: sliced sautéed mushrooms, chopped parsley
In a Dutch oven over medium-high heat, melt 2 tablespoons of butter.
Add garlic and shallot, cook until they begin to soften (approx. 1 minute).
Add mushrooms and cook until tender and browned (approx. 3 minutes).
Transfer contents to a bowl. Add remaining 1 tablespoon of butter to Dutch oven.
Once melted, sprinkle flour and whisk it quickly into a paste.
Reduce heat to medium.
Add stock, a little at a time, whisking out the clumps after each addition.
Increase heat back to medium-high and allow soup to simmer well for 3 minutes.
Add mushrooms and continue to cook for 2 additional minutes, the stock will thicken slightly to be somewhat creamy.
Allow to cool for 3–4 minutes. Ladle into bowls. Garnish with mushrooms and parsley, if desired.