Cookbook:Cream of Mushroom Soup

Cookbook | Ingredients | Recipes

Ingredients

• 60g mushrooms, sliced
• 10g butter
• 10 g flour
• 15 g dried 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 stir for few seconds until just transparent. Don't let the mushroom brown.
2. Then add flour, stir to make roux. Don't let them brown, then pour over milk or white stock, bring to boil.
3. Simmer the soup for 10 to 15 minutes until mushroom is cooked.
4. Pass the soup through a food mill or into a blender to purée it.
5. Add the purée of mushroom into the soup and add enough hot milk or cream to the soup to bring it to proper consistency but do not boil.
6. Season to taste, garnish with brunoised mushroom and parsley.