A rich and creamy mushroom soup perfect for a cozy meal.
Slice 1 cup of mushrooms and chop the remaining mushrooms finely.
Using a mix of mushroom varieties can enhance the flavor profile.
In a 3-quart saucepan, melt 2 tablespoons of butter over low heat and sauté the sliced mushrooms until golden brown. Remove them with a slotted spoon and set aside.
Ensure the heat is low to avoid burning the butter.
Add the remaining butter to the saucepan and cook the chopped mushrooms and onion until the onion is tender.
Stir frequently to prevent sticking.
Stir in the flour, salt, and pepper, and cook for 1 minute while stirring constantly. Remove from heat.
Cooking the flour removes its raw taste and helps thicken the soup.
Gradually stir in the chicken broth and water. Return to heat and bring to a boil, stirring constantly. Boil for 1 minute.
Stirring constantly prevents lumps from forming.
Stir in the half-and-half and the reserved sliced mushrooms. Heat through without boiling.
Avoid boiling after adding the cream to prevent curdling.
Serve the soup hot, garnished with fresh parsley.
Adding a sprinkle of freshly ground pepper on top enhances the presentation.
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