Cream Of Mushroom Soup

• salted butter2 tablespoon
• medium yellow onion5¼ oz
• garlic2 clove
• white button mushroom2¾ oz
• cremini mushroom2¾ oz
• shiitake mushroom2¾ oz
• salt1 teaspoon
• pepper1 teaspoon
• all-purpose flour2 tablespoon
• white wine60 milligram
• vegetable stock4 cups
• heavy cream5½ tbsp
• fresh parsley1 sprig

Instructions

1. 1

   In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes.

2. 2

   Add the garlic and stir, then cook for 1 more minute.

3. 3

   Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.

4. 4

   Add the flour and stir to coat the mushrooms, until combined.

5. 5

   Add the white wine, stir, and cook until combined, about 1 minute.

6. 6

   Add the vegetable stock, stir, and simmer for 15 minutes.

7. 7

   Add the heavy cream and stir to combine.

8. 8

   Blend soup to your desired consistency with an immersion blender or standing blender.

9. 9

   Serve hot, garnished with parsley.

10. 10

    Enjoy!