A creamy mushroom soup recipe loaded with flavor.
In a large soup pot, melt the butter over medium heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the mushrooms and cook until tender, about 5 more minutes.
Sprinkle in the flour. Season with salt and pepper to taste. Cook and whisk for 3 minutes.
Slowly add the beef broth, whisking all the while. Bring to a boil and stir in the cream, parsley, and roasted garlic cloves (you can squeeze the cloves out of the head directly into the soup).
Using a stick blender, being careful so as not to burn yourself, blend the soup until completely smooth. You can skip this step if you prefer whole mushrooms and garlic cloves in your soup. Taste and adjust seasonings if necessary.
Serve with crispy bacon and sour cream.