Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound fresh mushrooms sliced (such as cremini or button)
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
- Add sliced mushrooms to the pot and cook until they are soft and their moisture has been released, about 5-7 minutes.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually add vegetable broth while stirring continuously. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes. Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
