Cream of Mushroom Soup
This is a small-batch cream of mushroom soup built on a pale roux, which keeps the color light and the mushroom flavor clean. Nothing is allowed to brown, so the soup tastes of gently cooked mushroom rather than toasted flour. Puréeing the mushrooms and stirring them back in gives body without extra thickener, and a splash of cream at the end finishes it. Finely diced raw mushroom on top adds a little texture.
Instructions
Melt the butter in a heavy saucepan over gentle heat. Add the diced onion and sliced mushrooms and stir for a few seconds, just until the onion turns translucent. Keep the mushrooms from taking on any brown color.
Sprinkle in the flour and stir it through the fat to make a roux. Cook it only briefly so it stays pale.
Whisk in the milk or stock a little at a time so no lumps form, then bring the liquid to a boil. Drop in the bay leaves at this stage.
Lower the heat and simmer for 10 to 15 minutes, until the mushrooms are fully cooked and soft.
Purée the soup with a food mill or a blender until smooth. Return the purée to the pot and loosen it with hot milk or the cream until it reaches a good pouring consistency. Do not let it boil after this point.
Season to taste. Ladle into bowls and top with finely diced raw mushroom and chopped parsley.
Make it personal.
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