Cream Of Mushroom Soup

• 1 lb fresh mushrooms
• 1/4 lb fresh porcini mushroom (or 2 oz. dried)
• 1 quart chicken broth or 1 quart beef stock
• 3/4 cup finely chopped onion
• 7 tablespoons butter
• 5 tablespoons flour
• 1 bay leaf
• 3 cups light cream
• 1 cup heavy cream
• 1 teaspoon salt
• freshly ground white pepper (to taste)
• 4 tablespoons chablis or 4 tablespoons any dry white wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped parsley

1. Chop mushrooms, leaving 6 tops intact.
2. Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
3. Saute long enough to blend flavors.
4. Add broth, 3 cups light cream, and bay leaf.
5. Simmer for 30 minutes.
6. Add wine, lemon juice, salt and pepper.
7. Melt remaining 6 Tbsp.
8. butter, add flour and make a light roux.
9. Add roux to simmering soup while stirring constantly to avoid lumping.
10. Simmer five minutes.
11. Add heavy cream, freshly chopped parsley.
12. Slice remaining 6 mushroom caps and saute them slightly.
13. Float a mushroom cap on top of each serving, together with freshly chopped parsley.

mushrooms, porcini mushroom, chicken broth, onion, butter, flour, bay leaf, light cream, heavy cream, salt, freshly ground white pepper, chablis, lemon juice, parsley

Taken from www.food.com/recipe/cream-of-mushroom-soup-24243 (may not work)