شوربة الفطر

Slice half of the mushrooms and finely chop the other half.

Place the mushrooms in a pot over medium heat and sauté for 2 minutes.

Add the butter, garlic, and chopped onion, and stir well.

Add the flour and mix until fully incorporated without clumping.

Dissolve the vegetable stock cubes in 3 cups of water with a pinch of black pepper, then add the mixture to the pot.

Add the milk and stir until well combined.

Cover the pot and simmer over medium heat for 10 minutes.

Add the Parmesan cheese and chopped parsley, then cover again.

Allow the soup to boil for 2 minutes or until it thickens, then serve hot.