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Ingredients
ScaleNo serving count in the source — scale by factor
- mushrooms, sliced60 g
- butter10 g
- flour10 g
- onion, diced15 g
- bay leaves2 leaf
- milk or white stock, or white stock180 ml
- seasoning, to taste
- cream20 ml
- mushrooms, cut brunoise; for garnish
- parsley
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.