Created By: Gourmet Cookbook
Difficutly: very easy
Time: 30 Min
Portion: 4 servings
Ingredients:
2 cups half and half
1 medium yellow onion
1/2 stick (4 tablespoons) unsalted butter
3/4 pound mushrooms, trimmed and thinly sliced
4 teaspoons all-purpose flour
1 cup beef stock
1/2 Turkish bay leaf or 1/4 California bay leaf
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
Directions:
Bring half and half just to a boil in a heavy saucepan, then remove from heat and cover to keep warm.
Meanwhile, cut a 3/4 inch thick crosswise slice from center of onion; reserve remainder for another use. Heat butter in a 6-quart wide heavy pot over moderately high heat until foam subsides. Add mushrooms and cook, stirring until golden brown, 8 to 10 minutes. Add ionion slice, then sprinkle mushrooms with flour and cook, stirring for 2 minutes. Add stock in a slow stream, stirring constantly, then add half and half, bay leaf, salt and pepper. Reduce heat to low and cook uncovered, stirring occasionally, for 10 minutes.
Remove and compost onion and bay leaf and stir in lemon juice.
Notes:
Variation: Once fully cooked, using a handheld blender, puree soup in pot until creamy. Garnish with sprig of parsley and serve.