Mushroom Soup
  1. In a Dutch oven over medium-high heat, melt 2 tablespoons of butter.
  2. Add garlic and shallot, cook until they begin to soften (approx. 1 minute).
  3. Add mushrooms and cook until tender and browned (approx. 3 minutes).
  4. Transfer contents to a bowl. Add remaining 1 tablespoon of butter to Dutch oven.
  5. Once melted, sprinkle flour and whisk it quickly into a paste.
  6. Reduce heat to medium.
  7. Add stock, a little at a time, whisking out the clumps after each addition.
  8. Increase heat back to medium-high and allow soup to simmer well for 3 minutes.
  9. Add mushrooms and continue to cook for 2 additional minutes, the stock will thicken slightly to be somewhat creamy.
  10. Allow to cool for 3–4 minutes. Ladle into bowls. Garnish with mushrooms and parsley, if desired.