Instructions

1. 1
   Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don't let the mushroom brown.
2. 2
   Add flour, and stir to make roux. Don't let it brown.
3. 3
   Gradually whisk in the milk or stock, and bring to boil.
4. 4
   Simmer the soup for 10 to 15 minutes until mushroom is cooked.
5. 5
   Pass the soup through a food mill or use a blender to purée it.
6. 6
   Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil.
7. 7
   Season to taste, and garnish with brunoised mushroom and parsley.