A rich and creamy mushroom soup with a hint of white wine and mustard, perfect for a cozy meal.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add the mushrooms and black pepper, and cook while stirring for about 10 minutes.
Cook until the mushrooms release their moisture and it evaporates.
Sprinkle the flour over the mixture and stir well to combine. Cook for 1 minute.
This step helps to cook out the raw taste of the flour.
Gradually add the chicken stock and white wine, stirring constantly to avoid lumps.
Adding the liquid slowly ensures a smooth consistency.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Simmering allows the flavors to meld together.
Stir in the mustard and blend the soup until smooth using a stick blender.
For a chunkier texture, blend only half of the soup.
Stir in the cream, adjust the seasoning, and reheat gently before serving.
Avoid boiling after adding the cream to prevent curdling.
