A rich and creamy mushroom soup perfect for a cozy meal.
Clean the mushrooms by wiping them with a damp paper towel or rinsing under cold water, then pat dry.
Ensure the mushrooms are dry before cooking to avoid excess water in the soup.
Melt the butter in a saucepan over medium heat. Add the chopped onion and mushrooms, then cover and cook for 5 minutes, stirring occasionally.
Cook until the onions are translucent and the mushrooms are tender.
Transfer the cooked mushrooms and onions to a blender. Add the flour, pepper, salt, Worcestershire sauce, and a small portion of the milk. Blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended mixture to the saucepan. Stir in the remaining milk and heavy cream. Simmer over low heat, stirring until smooth and heated through.
Do not let the soup boil to prevent curdling.
Serve the soup hot, garnished with chopped parsley. Enjoy with a slice of warm crusty bread.
For added flavor, drizzle a bit of truffle oil on top before serving.
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