1/4 cup (50 mL) butter
1 medium onion, finely chopped
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) chopped mushrooms
4 cups (1 L) chicken stock or broth
1 garlic clove, minced
1/4 teaspoon (1 mL) dried thyme
1 bay leaf
2 teaspoons (10 mL) chopped fresh parsley
Salt and pepper to taste
1 1/2 cups (375 mL) milk
Garnish: freshly ground pepper, chopped fresh parsley
In a large saucepan, melt butter over medium heat. Add onion and sauté, stirring, until soft, but not brown. Add flour, and cook, stirring, for a minute or two longer. Add mushrooms and cook for 5 minutes, stirring constantly. Add chicken stock, garlic, thyme, bay leaf, parsley, salt and pepper. Mix well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove bay leaf.
In a blender, purée mixture in batches, and return to saucepan. Add milk, place over low heat until heated through, stirring frequently. Do not allow to boil. Serve, garnished with pepper and parsley. Makes 6 servings.