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Preparing: 1 hour
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Cooking: 30 min
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Ingredients
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Method
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500 g ( 1.1 lb) chestnut mushrooms (Portobello or closed up mushrooms can be as well)
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Cut the stems off the mushrooms. Choose 3-5 biggest caps of the mushrooms. Chop both – stems and caps. They should weigh together 200 g (0.44 lb). Slice the rest of mushroom’s cup, you should have 300 g.
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1 small onion
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Chop the onion and set aside.
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4 pt or 2.2 l pot
42 g (1.5 oz) unsalted butter
42 g (1.5 oz) all-purpose flour
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In a large pon melt the butter. Add the chopped onion and cook 8-10 min until tender. Try not to brown the onion. Add the flour and stir about 3 min.
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1.5 l (2.5 pt) of stock (chicken, vegetable or pork)
2 bay leaves
salt and pepper to taste
  
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Boil the stock and add to the pot with flour. Stir to blend it. Add the bay leaves and season to taste. Add the chopped stems and caps. Cover partially with a lid and cook over the moderate heat for 20 min.
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1 tbsp vegetable oil
29 g (1 oz) unsalted butter
1 tbsp lemon juice
¼ tsp salt
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Add the oil on a frying pan, add the butter and melt. Add the sliced mushrooms and stir. Add the lemon juice, salt and stir to combine all the ingredients.
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Cover with the lid and cook over the moderate heat for 5 minutes. I fried my mushrooms well; no juices left, but they will add the flavour to the soup if you have juices.
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Blend roughly the cooked mushrooms and onion then strain the soup base to a clean pot, discard the rest of mushrooms.
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Add fried mushrooms with juices, if left to the strained soup base. Place over low heat and simmer for 10 minutes. Serve with croutons scattered with fresh parsley, if you like.
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The recipe inspired by Potage Velouté aux Champignons by Julia Child
