Creamy Mushroom and Parmesan Soup

Ingredients

• Unsalted butter (3 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Mushrooms (16 ounces, sliced (e.g., cremini or button mushrooms))
• All-purpose flour (3 tablespoons)
• Chicken or vegetable broth (4 cups)
• Milk (1 cup (or heavy cream for extra richness))
• Parmesan cheese (1 cup, grated)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon (or to taste))

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
3. Introduce the sliced mushrooms to the pot, stirring occasionally until they release their moisture and begin to brown, about 8 minutes.
4. Sprinkle the all-purpose flour over the mushrooms, stirring well to coat them. Cook for an additional 2 minutes to eliminate the raw flour taste.
5. Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally to prevent sticking.
6. Using an immersion blender, carefully puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, transfer the soup in batches to a regular blender, then return it to the pot.
7. Stir in the milk (or heavy cream for a richer flavor) and grated Parmesan cheese, allowing the cheese to melt and fully incorporate into the soup. Season with salt and pepper to taste.
8. Simmer the soup on low heat for another 5 minutes to ensure everything is heated through and flavors meld beautifully.
9. Serve hot, garnished with chopped fresh parsley for a pop of color and added freshness.