How To Make Mushroom Soup?

I have so much time in the world nowadays, I started to have interest in cooking something from scratch. After a few attempts of making mushroom soup, I have finally perfected it to taste similar as those from the restaurants. The first few times when I tried to cook the mushroom soup, it either turned out not creamy enough or too watery or not tasting like mushroom soup at all.

The choice of mushroom soup that I like is the type with chunks of mushroom and creamy. Not those blended type that tastes like sand. *ewww*


Mushroom Soup Recipe (Serves 1)

Preparation time & cooking time: 20 minutes

• 100g fresh oyster mushrooms- thinly sliced (can be replaced with fresh button mushrooms)
• 1 small onion- thinly sliced
  
• 1 tbsp butter
• 2-3 tbsp thickened cream
  
• 1 small bowl of chicken stock in water (I used less than a quarter of chicken stock)
  
• 2 tsp corn flour
  

1. Heat the wok with butter.
2. Toss in the onions till they become transparent followed by oyster mushrooms. (somehow, water will ooze out from don't know where after some time of frying the oyster mushrooms. But just let it boil in there for a moment or so to soften the mushrooms.)
3. Pour the water in but make sure the chicken stock in water is just enough to cover the mushrooms and bring it to boil.
4. Add in the thickened cream.
5. To make the soup creamy and thick, stir in some corn flour in water to thicken the soup.
6. Sprinkle some pepper and salt to taste.

I realised the soup doesn't taste good if:
-oil is used instead of butter
-oyster mushrooms are not thinly sliced and if the stems of the oyster mushrooms are included in the soup. I usually throw it away. =P
-use too much of water.
-salt is not used.