Cream of Mushroom Soup

Ingredients

• 60 g mushrooms
• 10 g butter
• 10 g flour
• 15 g onion
• 2 bay leaves
• 180 ml milk
• 20 ml cream
• to taste mushrooms, cut brunoise
• to taste parsley

Steps

1. Heat the butter in a heavy sauce pot or pan.
2. Add the chopped onion and mushroom.
3. Stir for a few seconds until just transparent.
4. Don't let the mushroom brown.
5. Add the flour.
6. Stir to make a roux.
7. Don't let it brown.
8. Gradually whisk in the milk or stock.
9. Bring to a boil.
10. Simmer the soup for 10 to 15 minutes until the mushroom is cooked.
11. Pass the soup through a food mill or use a blender to purée it.
12. Add the purée of mushroom into the soup.
13. Add enough hot milk or cream to the soup to bring it to proper consistency.
14. Do not boil.
15. Season to taste.
16. Garnish with brunoised mushroom and parsley.