Ingrdients:
1 Tbsp Butter
1 small Onion (finely diced)
3 Tbsp Flour
1 tsp Salt
½ tsp Pepper
½ tsp Cayenne Pepper
½ tsp dried Oregano
3 ¾ cups Chicken Stock
1 lb Mushrooms, wiped clean and sliced
1 cup Cream (if using heavy cream use 5/8 cups)
1 Bayleaf
- In a large saucepan melt butter, when foam subsides add the onion.
- Saute onion until translucent 5-7 minutes.
- Remove from heat.
- With wooden spoon stir in flour, salt, pepper, cayenne pepper and oregano to make a smooth paste.
- Gradually stir in chicken stock, careful to avoid clumps.
- Stir in mushrooms and bayleaf.
- Return to heat and bring to a boil.
- Once at a boil reduce heat and simmer for 30 minutes.
- Stir in cream and cook soup 2-3 minutes or until hot.
- Remove bayleaf and serve.
4-6 servings
Ready in about 45 minutes
