Cream Of Mushroom
A mushroom soup that I prepared on the weekend to accompany the rest of the Thanks giving meal . This mushroom volute is very easy to make but remains excellent, you can or not pass the volute in the blender, or do like me before cooking cut the mushrooms into very small pieces.
I use fresh mushrooms which release more flavor during cooking. I usually add them everywhere in my dishes, whether for a simple omelet or a pie, or even a mushroom sauce to accompany cutlets.
1. In a saucepan , melt the butter. Add a small chopped onion and button mushrooms cut into very small pieces. Pepper, sprinkle with a tablespoon of chopped parsley. Stir the mushrooms well in the hot butter. Cover and cook over low heat for 1/4 hour.
2. Add 2 tablespoons of flour, stirring constantly. Pour in 1/2 liter of broth (or water) and the milk. cook over low heat, stirring occasionally.
3. When the volute begins to boil, lower the heat and cook uncovered for another 15 minutes.
4. Serve, drizzling with lemon juice, sprinkling with parsley and adding crème fraiche if desired.