Creamy Mushroom Soup with Mozzarella

Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté gently until soft and translucent, without browning.

Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to cook out the raw flour taste and create a smooth roux.

Gradually pour in the vegetable broth, stirring constantly to avoid lumps and ensure a silky base.

Add the sliced mushrooms and bring the soup to a gentle simmer. Cook for about 20 minutes, until the mushrooms are tender and the flavors are well developed.

Lower the heat and stir in the grated mozzarella cheese, allowing it to melt slowly and evenly into the soup.

Add the cream, then season with salt and black pepper. Simmer gently for another 5 minutes, stirring occasionally.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley.