Cream of Mushroom Soup

Ingredients

• 80 gMushroom
• 10 gButter
• 10 gFlour
• 15 gOnion
• 2 pcsBay leaf
• 180 mlMilk
• 20 mlCream
• 5 gParsley
• 1 gSalt
• 0.5 gPepper

Instructions

1. 1

   Sauté

   • Melt the butter in a heavy pot over medium heat.
   • Add the diced onion and 60 g sliced mushrooms and stir for a few seconds until the onion is translucent. Do not brown the mushrooms.
2. 2

   Make roux

   • Add the flour and stir to form a smooth roux. Do not brown.
3. 3

   Add liquid

   • Gradually whisk in the milk until smooth.
   • Add bay leaves and bring to a boil.
4. 4

   Simmer

   • Simmer gently for 10–15 minutes until mushrooms are tender.
   • Remove bay leaves.
5. 5

   Puréé

   • Pass the soup through a food mill or purée in a blender until smooth.
6. 6

   Finish

   • Return the mushroom purée to the soup.
   • Stir in the cream, heat (do not boil), and season with salt and pepper to taste.
7. 7

   Serve

   • Garnish with brunoised raw mushrooms and chopped parsley and serve immediately.