Recipe: Cream of Mushroom Soup

Cream of Mushroom Soup
From: The New York Times Cook Book

6 tablespoons butter
1 medium onion, finely chopped
1/2 pound fresh mushrooms, finely chopped
3 tablespoons flour
1/2 teaspoon meat concentrate
3 cups stock or bouillon
1 bay leaf
1/8 teaspoon freshly ground black pepper
3/4 cup light cream

1. Melt the butter in a heavy pan. Add the finely chopped onion and stir over moderate heat until onion is transparent. Add the mushrooms and cook, stirring, another four minutes.

2. Remove the mixture from the heat and blwend in the flour and meat concentrate. Add teh stock slowly, stirring constantly. Add the bay leaf and pepper.

3. Bring the mixture to a boil, reduce heat and simmer five minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before serving.