Creamy Mushroom Soup

• 2 ounces butter
• 1 onion, chopped
• 34 lb button mushroom
• 2 34 cups vegetable stock
• 2 tablespoons flour
• 12 teaspoon dried oregano
• 1 bay leaf
• 3 tablespoons dry white wine
• 1 pinch garlic salt
• 12 teaspoon paprika
• 1 cup fresh cream
• freshly chopped parsley

1. Heat the butter in a large saucepan and saute the onion until soft.
2. Wash the mushrooms and slice off the stalks.
3. Put the stalks and a few caps together with the chicken stock and flour into a food processor and blend until smooth.
4. Add to onion.
5. Slice the mushroom caps and add.
6. Add oregano, bay leaf, wine, garlic salt and paprika and simmer, covered, for 30 minutes.
7. Stir in the cream.
8. Reheat, but do not boil.
9. Garnish with chopped parsley.

butter, onion, button mushroom, vegetable stock, flour, oregano, bay leaf, white wine, garlic salt, paprika, fresh cream, parsley

Taken from www.food.com/recipe/creamy-mushroom-soup-11862 (may not work)