👨‍🍳 作り方

1. 1

   Melt the butter in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook, stirring frequently, until they release their liquid and start to brown, about 10-12 minutes.

   💡 プロのコツ: Browning the mushrooms deepens their flavor.
2. 2

   Add the chopped onion to the pot and cook until softened, about 3-4 minutes.

3. 3

   Stir in the minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.

5. 5

   Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the milk and Vegeta (if using). Bring the soup to a gentle simmer.

   💡 プロのコツ: Whisking continuously prevents lumps.
6. 6

   Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.

7. 7

   Stir in the heavy cream. Blend the soup to your desired consistency using an immersion blender or by carefully transferring it to a regular blender. Be cautious when blending hot liquids.

   💡 プロのコツ: For a chunkier soup, blend only half of it.
8. 8

   Season with additional salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.

   💡 プロのコツ: Serve with crusty bread or homemade pastries.