Cream of Mushroom Soup
Ingredients
- 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
Method
- 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.
- Add flour, and stir to make roux. Don't let it brown.
- Gradually whisk in the milk or stock, and bring to boil.
- Simmer the soup for 10 to 15 minutes until mushroom is cooked.
- Pass the soup through a food mill or use a blender to purée it.
- 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.
- Season to taste, and garnish with brunoised mushroom and parsley.