Sauté the onion or leek and garlic in the butter until tender and lightly browned.
Add the remaining ingredients and vegetables and bring to boil. Simmer gently for 15 minutes.
Add the chicken meat and contents from soup tins and simmer for 15 minutes more.
Mix the cake flour with the milk and stir into the soup with the cream.
Bring to boil stirring and stir in the parsley or spring onion.
Serve with black pepper. Delicious!