cream of mushroom soup

Ingredients:

• 1 pound (450g) fresh mushrooms (white button or cremini), sliced

• 1/4 cup unsalted butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups vegetable or chicken broth

• 1 cup heavy cream

• Salt and pepper to taste

• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Melt the butter in a large pot or pan.

2. Add the chopped onion and minced garlic. Cook until the onion is soft and smells good, about 3-4 minutes.

3. Put the sliced mushrooms in the pot. Cook and stir occasionally until they make juice and turn brown, about 8-10 minutes.

4. Sprinkle the flour over the mushrooms. Stir well to cover them with flour. Cook for 2 more minutes.

5. Slowly pour in the vegetable or chicken broth while stirring. Keep stirring until it becomes a little thick. Let it cook for about 10 minutes, stirring occasionally.

6. Turn the heat down and pour in the heavy cream. Let it simmer for 5 minutes, stirring occasionally.

7. Let the soup cool a little. Use a blender or hand blender to make it smooth. Be careful with hot liquids.

8. Put the soup back in the pot and heat it on low. Add salt and pepper to your taste. Warm it up.

9. Serve the cream of mushroom soup hot. You can add chopped fresh parsley on top if you like.

Enjoy your tasty homemade cream of mushroom soup!