Cream of Mushroom Soup

This was my first try at making homemade cream of mushroom soup. The only prior experience I had with it was from a can, and that stuff is gross. I made this soup with homemade chicken stock and it tasted like marsala sauce. I don't know if it is supposed to taste like that, but I thought it was quite good.

Ingredients:

• 6 cups of chopped mushrooms, stems removed before chopping for the broth (I used a combination of Portabella, Crimini, Shitake and Oyster)
• 4 cups of broth/stock (chicken, vegetable...)
• 1 clove garlic minced
• 1/2 cup dry white wine or marsala wine
• 1/4 cup flour
• 3 tablespoons butter
• 1 cup whole milk
• 1/2 cup half and half or cream
• 1/4 cup chopped parsley
• salt and pepper to taste or red pepper flakes

Directions:
In a large pan add the broth, mushroom stems and garlic. Bring to a boil and then simmer for 15 minutes. In a frying pan add the butter and mushrooms. Cook over medium heat for about 10 minutes or until cooked down and tender. Add the flour and cook for 1-2 minutes, stirring occasionally making sure it doesn't burn. Add the wine and cook for another 1-2 minutes. Add this mixture to the broth and cook over medium heat for 10 minutes. Add the milk, half and half, parsley and salt and pepper to taste. Cook for 5 minutes over low heat, making sure it doesn't come to a boil. Serve with a nice thick slice of toasty bread.