Chop and cut all the ingredients as needed.
In a hot pan, pour the olive oil and sauté the chopped onion.
Add the garlic and sage.
Allow the garlic to golden.
Add the mushrooms and let them brown 5 minutes on low.
Stir in the flour until the mushrooms are coated.
Add the broth, stir and cook for 20 minutes on low.
With a hand mixer, puree your soup.
Serve and garnish. Enjoy!