Yield: 6 Servings

Ingredients:

1/4 cup (50 mL) butter
1 medium onion, finely chopped
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) chopped mushrooms
4 cups (1 L) chicken stock or broth
1 garlic clove, minced
1/4 teaspoon (1 mL) dried thyme
1 bay leaf
2 teaspoons (10 mL) chopped fresh parsley
Salt and pepper to taste
1 1/2 cups (375 mL) milk

Garnish: freshly ground pepper, chopped fresh parsley

Directions:

In a large saucepan, melt butter over medium heat. Add onion and sauté, stirring, until soft, but not brown. Add flour, and cook, stirring, for a minute or two longer. Add mushrooms and cook for 5 minutes, stirring constantly. Add chicken stock, garlic, thyme, bay leaf, parsley, salt and pepper. Mix well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove bay leaf.

In a blender, purée mixture in batches, and return to saucepan. Add milk, place over low heat until heated through, stirring frequently. Do not allow to boil. Serve, garnished with pepper and parsley.