Creamy Mushroom Soup with Gouda Cheese

In a large pot over medium heat, melt about half of the butter. Add the onion and sauté until soft and translucent, without browning.

Add the celery and cook for 2–3 minutes until slightly tender. Stir in the mushrooms and cook, stirring often, until they release their moisture and soften.

Add the garlic, chicken broth, salt, and black pepper. Reduce heat and simmer gently until all vegetables are fully cooked and flavors are well developed.

Strain the vegetables from the broth. Blend the vegetables until completely smooth, then return the purée to the broth in the pot over low heat.

In a separate saucepan, melt the remaining butter. Add the flour and cook, stirring constantly, just until fragrant and lightly foamy, without browning.

Remove from the heat and gradually whisk in the milk until smooth. Return to low heat and cook briefly until slightly thickened.

Slowly whisk the milk mixture into the soup, stirring continuously, and cook until the soup reaches a silky, creamy consistency.

Stir in the cream and brighten with lemon juice to taste. Adjust salt and pepper as needed.

Serve hot, topping each bowl with Gouda cheese cubes and a sprinkle of fresh parsley.