This soup is made by sautéing fresh button mushrooms in butter and cooking them with milk and cream. Its smooth texture and rich aroma make it a popular choice for entertaining. Serve hot with bread.
Sauté the onion in butter until tender, then add the sliced mushrooms. Cook over medium heat until they release their liquid and it cooks off.
Sprinkle the flour over the mushrooms and cook, stirring, for one to two minutes to remove the raw flour smell.
Gradually add the vegetable broth, stirring as you bring it to a boil. Simmer over low heat for 10 minutes.
Add the milk and cream and heat for a few more minutes, stirring. Remove from the heat without bringing it to a boil.
Ladle the hot soup into bowls, sprinkle with parsley, and serve.
Important: Wipe the mushrooms with a damp cloth instead of washing them to preserve their flavor and keep them from releasing excess water. This soup contains milk and cream and is not suitable for people with lactose sensitivity.
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