Cream of Mushroom Soup

• 60 g mushrooms, sliced
• 10 g butter
• 10 g flour
• 15 g diced onion
• 2 bay leaves
• 180 ml milk or white stock
• Seasoning to taste
• 20 ml cream
• Mushrooms, cut Brunoise, for garnish
• Parsley

Ingredients for 1 serving (300 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don't let the mushroom brown.

2. 2

   Add flour, and stir to make roux. Don't let it brown.

3. 3

   Gradually whisk in the milk or stock, and bring to boil.

   Stovetop
4. 4

   Simmer the soup for 10 to 15 minutes until mushroom is cooked.

   Stovetop
5. 5

   Pass the soup through a food mill or use a blender to purée it.

   Blender
6. 6

   Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil.

7. 7

   Season to taste, and garnish with brunoised mushroom and parsley.