A rich and creamy mushroom soup perfect for any occasion.
Chop the onion into small pieces.
Use a sharp knife to avoid crushing the onion and releasing too much juice.
Clean and slice the mushrooms.
Wipe the mushrooms with a damp cloth instead of washing to prevent them from absorbing water.
Melt the butter in a saucepan over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from browning.
Add the mushrooms to the pan and cook until softened.
Cook until the mushrooms release their moisture and it evaporates.
Sprinkle the flour over the mushrooms and stir well to coat.
Ensure the flour is evenly distributed to avoid lumps.
Gradually add the stock, stirring constantly to combine.
Add the stock in small amounts to maintain a smooth consistency.
Pour in the milk and stir until the soup thickens.
Keep stirring to prevent the milk from curdling.
Season with salt and pepper to taste.
Taste the soup before adding salt as the stock may already be salty.
Simmer the soup gently for 20 minutes to blend the flavors.
Stir occasionally to prevent the soup from sticking to the bottom.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a satisfying meal.
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