Creamy Mushroom and Cheddar Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (preferably a mix of cremini and shiitake)

All-purpose flour

2 tablespoons

Chicken or vegetable broth

4 cups

Milk

1 cup (for a creamier texture, use half-and-half)

Sharp cheddar cheese

1 1/2 cups, shredded

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it becomes foamy.
2. Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, approximately 8-10 minutes.
4. Sprinkle the flour evenly over the mushroom mixture, stirring well to coat the mushrooms for about 1 minute.
5. Gradually pour in the chicken or vegetable broth, whisking constantly to prevent any lumps from forming.
6. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally to ensure even cooking.
7. Lower the heat and stir in the milk and shredded sharp cheddar cheese. Mix until the cheese has melted and the soup is creamy and smooth.
8. Season the soup with salt and pepper to taste, adjusting according to your preference.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving hot.