In a saucepan over medium to low heat, sautee mushrooms in 2 teaspoon of butter. Once soft and soggy, remove to a clean plate to use later.
In the same saucepan, melt 3 tablespoon of butter.
Next, add flour and continue stirring with a whisk to make the "roux". The mixture may curdle but that's okay. Continue stirring for a minute or two. *Do not leave unattended.*
Next pour chicken stock into the roux while whisking continuously.
Add the sauteed mushrooms back into the soup.
Add salt, pepper and red chilli powder along with the roasted shredded chicken.
Pour in heavy cream and let simmer for a 10 mins or until thickened nicely. Adjust spices if needed.
Top the cream of chicken and mushroom soup with croutons and serve hot!