Cream of Mushroom Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Fresh mushrooms

8 cups, sliced (such as cremini or button mushrooms)

All-purpose flour

2 tablespoons

Vegetable broth

4 cups

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes. This step enhances the flavor profile of the soup.
4. Sprinkle the flour over the mushrooms and stir well to coat, allowing it to cook for about 1 minute.
5. Gradually pour in the vegetable broth while stirring constantly to prevent lumps from forming.
6. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally to ensure even cooking.
7. Using an immersion blender, carefully puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
8. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. Simmer for an additional 5 minutes to heat through, stirring occasionally.
10. Serve hot, garnished with fresh parsley for a pop of color and flavor.