Add butter to a Dutch oven over medium heat. Once the butter melts, add onion and sauté for 3 to 4 minutes.

Introduce the garlic and let its enticing aroma fill the kitchen as you sauté for another minute until it's fragrant.

Add mushrooms, salt, and Italian seasoning. Sauté for 10 to 12 minutes, stirring intermittently, until the mushrooms release all the liquid.

As you add the red wine, watch as the mushrooms shimmer and the wine disappears, creating a visually stimulating moment in your cooking process.

Reduce the heat back to medium, dust the top with flour, and toast for 1 to 2 minutes while stirring continually. Pour one cup of hot stock into the Dutch oven and mix it with a wooden spoon.

Pour the second cup of stock into the mixture and stir it well to combine. Then, add the third cup of stock and gently whisk it as you bring it to a simmer. As it simmers, the mixture will thicken.

Add cream and stir until thoroughly combined.

Season with black pepper and salt to taste.

Once the soup is ready, ladle it in bowls, garnish with Croutons, and serve with crusty bread.