This Creamy Mushroom Soup uses very little ingredients to make a mouthwatering dish! So warm and comforting, it is made from scratch in just 30 minutes.
Using a paper-towel, wipe off any dirt on the mushrooms and then slice them thinly.
In a medium deep pot, add the avocado oil over medium-high heat. Add the sliced mushrooms and Sautee for 3-4 minutes until completely wilted. Set aside in a small bowl.
Add the butter to the pot. As soon as the butter melts, add the flour to make a roux. Whisk the mixture for about 1 minute.
After a couple minutes, add the beef broth and then add the half and half cream. Keep whisking slowly over a medium-low heat for about 5 minutes until creamy and thickened.
Season with the salt, white pepper and nutmeg and whisk well. Add the cooked mushrooms and let simmer for 5 more minutes.
Garnish with freshly chopped parsley and serve warm.