Cream of mushroom soup

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and cook until they are soft and translucent, about 5 minutes.
2. Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the mushrooms to the pot and cook, stirring occasionally, until they are browned and have released their moisture, about 10 minutes.
4. Add the butter to the pot. Once melted, sprinkle in the flour and stir continuously for 2-3 minutes to create a roux.
5. Slowly add the broth while stirring to prevent lumps, then bring the mixture to a simmer.
6. Reduce heat to low and let the soup simmer for 15 minutes, allowing it to thicken.
7. Stir in the heavy cream, salt, and pepper. Heat the soup gently, ensuring it does not boil, for about 5 minutes.
8. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Be careful with hot liquids.
9. Taste and adjust seasoning with more salt and pepper as needed.
10. Serve hot, garnished with fresh parsley.