Cream of Wild Mushroom

• 250 g portabella mushrooms
• 250 g fresh button mushrooms
• 30 g butter
• 1 medium onion (chopped)
• 1 bay leaf
• 2 teaspoons instant minced garlic
• 2 tablespoons plain flour
• 1 liter vegetable stock

1. Clean mushrooms & cut them into small pieces.
2. Blend well.
3. Heat pot & melt butter.
4. Add garlic & onions & sauteed till fragrant.
5. Add mushrooms & bay leaf & fry for about 3 mins over gentle flame.
6. Add flour & stir in stock.
7. (Adjust the amount of flour according to your preference of thickness).
8. Simmer for 10 mins & stir in wine.
9. Remove bay leaf before serving.
10. Garnish with slice mushrooms & chopped parsley.
11. What about transferring the soup into 6 coffee or tea cups instead of the usual soup bowls?

portabella mushrooms, fresh button mushrooms, butter, onion, bay leaf, garlic, flour, vegetable stock

Taken from www.food.com/recipe/cream-of-wild-mushroom-439350 (may not work)