Mushroom Cream Soup

This one is Quite Easy Compare to my last Post, Cream of asparagus soup

1 med onion, chopped
500g button mushrooms, chopped
2 cups chicken stock
1 small bay leaf
2 cups cream
butter
salt (dash)
corn starch (optional)

Chop finely onions and mushrooms.
Saute onions in butter until soft.
Add mushrooms and a little more butter, and saute until cooked, about 5-8 mins.
Add chicken stock, and bring to boil.
Add bay leaf.
Simmer on low heat for 45mins to an hour.
Remove bay leaf, and blend with immersion stick or standing blender.
Add cream, and simmer for 15mins
Season with salt to taste.
Add corn starch slurry (1 tsp starch to 1 tbsp water) if you prefer a thicker soup. Allow to simmer for an additional 5-10mins.

Note:

You can use chicken stocks like 2 broth cubes in 2-4 cups of water boiled. Approximately (1Liter)

And when you add the chicken stocks in the mushroom, taste it, and its up to you if you want to sprinkle a dash of salt.

For best cream/milk use all purpose cream and add cornstarch to thicken the soup.

-Carol-