Creamy Mushroom Soup

Heat the pot over the stove and melt the butter.

Add the chopped onion and sauté until translucent.

Add the garlic and sauté for about one minute until fragrant.

Add the mushrooms and stir for 2–3 minutes until slightly cooked.

Add the flour and mix well with the ingredients until lightly golden.

If the flour dries out, add another cube of butter and stir.

Gradually add the milk while stirring continuously with a whisk to avoid lumps.

Add the water and chicken bouillon cube and stir until the cube completely dissolves.

Season the soup with salt and black pepper to taste and mix well.

Let the soup simmer on low heat for about 5 minutes until it reaches a creamy consistency.

Add a pinch of chopped celery and stir before serving