In a medium-sized stockpot, add the butter over medium heat until melted and foamy. Add the mushrooms and garlic, cook until softened, stirring occasionally, 5 minutes.
Add the chicken stock, salt, pepper, and onion powder. Bring to a boil.
While the stock is coming to a boil, add the half & half and the flour to a small bowl and whisk to combine. Once the stock is boiling, stream in the half & half mixture while whisking constantly to ensure no lumps. Continue to cook until thickened, about 1 minute. Take off the heat and use as any condensed soup.
Notes
*Makes 2.5 cupsYou can use whatever mushrooms you prefer. I used a mix of baby bella, white button, and oyster mushrooms for this recipe.Add an additional 1 cup of stock stirred in and heated through to enjoy this as a soup. You can also use milk or more half & half for more decadence.