Cream of mushroom soup

First add 2 T butter, 1/4 medium onion, and 1 t garlic to Dutch oven pan or large pan. I roast mushrooms in oven for 15 minutes on 375. Drain mushrooms. Add roasted mushrooms, 1/4 c gf flour, 1 bag riced cauliflower, 2 T Worcestershire, 2 t thyme, 1 small carton half and half, 1/4 c Parmesan cheese, salt, pepper, bouillon cube, enough broth to cover mixture. Cook for 15 minutes. Then blend with hand held blender or blender.