Creamy Mushroom Soup

Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté until softened and translucent, about 3–4 minutes.

Add 500 g sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until golden brown and most of the moisture has evaporated.

Pour in 3 cups chicken broth, season with salt and black pepper, and bring to a gentle simmer. Cook for 15 minutes to develop deep flavor.

Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender.

Stir in 1 cup heavy cream and simmer gently for 5 more minutes. Taste and adjust seasoning as needed.

Ladle into bowls and garnish with fresh parsley and a swirl of cream. Serve hot with crusty bread.