Easy Cream of Mushroom Cup a Soup

The easiest, most comforting cup of soup for lunch on a chilly day. Great for using those sliced mushrooms you bought and haven’t used yet. Simple and yet delicious…

Recipe:

2 cups vegetable broth or water
1/2 white onion, diced
1 8oz package sliced mushrooms, chopped
1-2 cloves garlic
Salt and Black pepper to taste ( I like JF Spicy Salt)
2 tablespoons Italian parsley, chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt & white pepper to taste

Place the onion, mushrooms, garlic, parsley in a saucepan with the vegetable stock. Add salt and black pepper. Bring to a boil and simmer for 15 minutes. Using an immersion blender, blend the mixture (not too smooth, it’s should still be a little chunky.)
In a pot, melt the butter and stir in the flour. Cook for a minute and then whisk in the milk until the mixture is smooth. Season with 1/2 teaspoon of salt and a sprinkle of white pepper. Stir the mushroom mixture into the roux and cook for 2 minutes. If the mixture is too thick add some boiling water. Serve with additional chopped parsley.