Cookbook:Cream of Mushroom Soup

Cream of Mushroom Soup
Category	Soup recipes
Difficulty

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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

Procedure

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