Mushroom Cream Soup

Clean the mushrooms and slice them. Peel and finely chop the onion and garlic.

In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the garlic and cook for another 1 minute until fragrant.

Add the sliced mushrooms to the pot and cook over higher heat until the mushrooms release their liquid, which then evaporates, and the mushrooms are lightly browned, about 8-10 minutes. Season with salt and pepper to taste.

Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute, then gradually whisk in the vegetable broth, stirring constantly. Bring to a boil, then reduce the heat and simmer for another 10-15 minutes, until the mushrooms are tender and the soup has slightly thickened.

Remove the soup from the heat and use an immersion blender to blend until creamy and smooth. If you don't have an immersion blender, you can blend it in batches in a regular blender. Return the pot to the stove, stir in the heavy cream, and heat through over low heat, but do not boil. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh, chopped parsley before serving.