Creamy Mushroom Soup

We place a cube of butter in a pot over medium heat, then add the finely chopped onion and sauté until soft.

We add the minced garlic (if using) and stir until fragrant.

We add the sliced canned mushrooms and sauté for 2 to 3 minutes.

We add the flour and stir well until it's lightly toasted.

If the mixture becomes too dry, we add another cube of butter or a little oil and stir.

We pour in the milk gradually while whisking continuously to eliminate any lumps.

We add the cup of water and the chicken bouillon cube, and stir the mixture well.

We season with salt and black pepper to taste, continuing to stir until we achieve a creamy consistency.

We add a pinch of chopped celery (or parsley) and stir.

The soup is served hot, accompanied by toast stuffed with cheese if desired.