Cookbook:Cream of Mushroom Soup

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.