Cream of Mushroom Soup

1 pound fresh mushrooms, chopped
1/4 cup butter
4 green onions, thinly sliced
1 clove garlic, chopped
4 tablespoons all-purpose flour
4 cups chicken broth
1 cup cream
salt and pepper to taste
1 tablespoon chopped fresh chives (optional)

Melt the butter in a heavy-based pan and cook the onion and garlic, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the chiken broth, stirring continuously. Return to the heat and bring to a boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives(optional).