Ingredients:
12 ounces butter
12 ounces onion chpped
1½ pound mushrooms chopped
9 ounces flour
1 liter milk
4 L chicken stock
2 1/2 cups cream
Salt and pepper
Preparation
In a saucepan heat the butter over medium heat. Add the mushrooms and onion and sauté until golden.
Reduce the heat and stir in the flour. Keep stirring and cook until smooth. Then gradually stir in the chicken stock.
Bring to a boil and reduce to a simmer. Keep cooking until vegetables are really tender.
Transfer to a blender and pulse until well blended
Then gradually add the milk (and pulse) until you get the texture you like
Heat the soup before serving and garnish with the cream.
