Mushroom and Gouda Soup

Ingredients

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Gouda cheese - 8 ounces, shredded
• Milk - 2 cups
• Chicken or vegetable broth - 4 cups
• All - purpose flour - 1/4 cup
• Mushrooms - 1 pound, sliced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Butter - 4 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Sprinkle the flour over the mushrooms and stir well to coat.
5. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps.
6. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
7. Stir in the milk and shredded Gouda cheese. Cook until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.