Cream of Mushroom Soup

Yield: 6 lit

Ingredients:

• 350 g butter
• 350 g onion, chopped
• 700 g mushrooms, chopped
• 250 g flour
• 5 lit hot chicken / white / veal stock
• 1.5 lit hot milk
• to taste salt
• to taste ground white pepper
• 700 ml hot heavy cream

Garnish (optional)

• 200 g mushroom, brunoise, sautee in butter

Procedures:

1. heat butter in a sauce pan ...  over moderate heat
2. add onions, mushrooms ... sweat vegetables ... do not brown
3. add flour ... stir ... make roux ... cook for a few mins ... do not brown
4. gradually add stock ... bring to boil ... stir with a whisk till it thickens
5. simmer till vegetable are tender
6. skim .. puree in a blender ... strain
7. add enough hot milk ... to get a correct consistency
8. heat soup again ... do not boil
9. season to taste with salt, pepper
10. before serving ... add cream ... garnish