1
Melt the butter in a large skillet over medium heat. Add the diced onion, potato, celery, and carrots. Sauté for about 10 minutes until the vegetables start to soften.
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2
Stir in the sliced mushrooms and cook for another 2 minutes. Sprinkle in the flour and stir for 1 minute to coat all the vegetables evenly.
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3
Slowly pour in the vegetable broth and half-and-half, stirring constantly until the mixture thickens to a creamy consistency. Add the frozen peas and chopped parsley.
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