Chicken Stock Cream Of Mushroom Soup

Ingredients

• ½ pound mushrooms
• 1 slice onion
• 3 cups chicken stock
• 4 tablespoons butter
• 4 tablespoons flour
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 cups milk

Method

1. 1 Chop mushroom stems and add to a pot with onion slices and 3 cups chicken stock (or water with bouillon). Simmer for 20 minutes, then strain.
2. 2 Melt butter in a saucepan. Stir in flour, salt, and pepper to create a roux.
3. 3 Gradually add the strained stock to the roux, stirring constantly until the soup boils and thickens.
4. 4 Stir in scalded milk. Bring back to a boil and serve immediately in bowls.