This soup, made by sautéing fresh button mushrooms in butter and cooking them with milk and cream, is often preferred at guest tables for its smooth texture and rich aroma. It's served hot with bread.
Sauté the onion in butter until softened, add the sliced mushrooms, and cook over medium heat until they release and reabsorb their liquid.
Sprinkle the flour over the mushrooms and sauté, stirring, for a minute or two until the raw flour smell is gone.
Gradually add the vegetable broth, stirring, and bring to a boil, then cook over low heat for 10 minutes.
Add the milk and cream, stir, and heat for a few more minutes, removing from the heat before it boils.
Divide the hot soup into bowls and serve sprinkled with parsley.
Important: Wiping mushrooms with a damp cloth instead of washing them preserves their flavor and keeps them from releasing water. Contains dairy and cream, so not suitable for those with lactose sensitivity.
If you set aside some of the mushrooms in thin slices, sauté them, and add them to the soup at the last moment, you get an appearance that is both smooth and textured.
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