Mushroom and Parmesan Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Milk - 1 cup
• Chicken or vegetable broth - 4 cups
• All - purpose flour - 2 tablespoons
• Mushrooms - 1 pound, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped 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. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the milk and grated Parmesan cheese. Season with salt and pepper to taste.
8. Simmer for another 5 minutes, or until the cheese is melted and the soup is heated through.
9. Serve hot, garnished with chopped fresh parsley.