Method:

In a deep frying pan add butter and once butter is melted, fry onions along with garlic. Continue frying till the onions are tender.

Wash the mushrooms and cut the stems. Add the mushrooms to the onions. Fry for 5 min on low heat.

Add the flour and mix well. Once fried for 3 – 4 min add chicken stock and bay leaf to the mushrooms. Boil on low heat for 15 min.

Once cooked let the soup chill for 25–30 min. Stir it thoroughly.

Add salt and pepper to the soup and boil again for a couple of minutes.

When serving add the cream.

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For US to UK equivalents for food weights and measurements see this rough guide

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