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Cream of Mushroom Soup #2

ingredients

serves 4 - 6
350 g (12 oz) mushrooms
50 g (2 oz) butter
1 small onion, peeled and finely chopped
1 litre (1 1/4 pt) chicken stock
bouquet garni
bay leaf
30 ml (2 tbsp) white wine
15 g (1 tbsp) wholemeal flour
salt and freshly ground pepper
60 ml (4 tbsp) whipping cream
pinch paprika

method

1. Wash the mushrooms and retain two for garnish. Chop the remainder roughly.

2. Heat half the butter in a large saucepan on a low heat.

3. Add the onion and cook for 3 minutes. Add mushrooms and stir for a further 2 minutes.

4. Add the stock, bouquet garni, bay leaf and white wine.

5. Bring to the boil and simmer for 15 minutes. Allow to cool slightly.

6. Liquidize the soup in a blender or food processor.

7. If this is not possible, pass through a wide-meshed sieve or mouli-legumes.

8. Heat the remaining butter in a cleaned saucepan, add the flour until a roux (a paste of flour and butter) is made.

9. Cook for 1 minute, then gradually add the mushroom soup, stirring briskly. Season well.

10. Add half the cream just before serving.

11. Mix the remaining cream with the paprika.

12. Pour the soup into bowls and swirl the cream mixture on top.

13. Decorate with the reserved mushrooms, sliced. Serve with fresh wholewheat bread.

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