Creamy Mushroom Cheddar Soup

Creamy Mushroom Cheddar Soup

2 ½ tbsp unsalted butter
16 oz mushrooms, sliced
1/3 cup sliced green onions, white and light green parts
2 tbsp all purpose flour
2 cups whole milk
2 cups chicken broth
1 bay leaf
1 ½ cup shredded cheddar cheese
Chopped fresh parsley and croutons, for garnish

In a large saucepan over medium high heat, melt butter. Add
mushrooms and green onions and saute until tender, about 4-5
minutes. Add flour and stir well. Slowly add milk and chicken broth,
stirring well to combine. Add bay leaf and bring to a simmer, stirring
constantly. Reduce heat to low and simmer until thick, stirring
occasionally, about 20 minutes. Gradually add cheese and stir until
melted. Remove and discard by leaf. Top with parsley and croutons,
if desired.