Cream of Shiitake Mushroom Soup

• 1 quart milk , low-fat or skim
• 1 small onions peeled
• 2 each cloves
• 6 each peppercorns whole
• 1 pinch salt
• 6 each parsley stems fresh
• 1/2 teaspoon thyme dried
• 1/2 each bay leaves
• 4 tablespoons rice flour (or barley or oat flour)
• 4 tablespoons milk cold
• 8 ounces mushrooms, shiitake
• 6 tablespoons heavy whipping cream
• 2 tablespoons madeira wine reserved mushroom slices

1. Place the milk, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil.
2. Form a smooth paste of the rice flour and the cold milk.
3. Put into the just-boiling milk and stir briskly until there are no lumps.
4. Simmer over very low heat for 20 minutes.
5. Meanwhile, cut off the tough ends of the mushroom stems.
6. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible.
7. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes.
8. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom.

milk, onions, cloves, salt, parsley stems fresh, thyme, bay leaves, rice flour, milk cold, mushrooms, heavy whipping cream, madeira wine reserved mushroom

Taken from recipeland.com/recipe/v/cream-of-shiitake-mushroom-soup-46897 (may not work)