Cream of Mushroom Soup

Another recipe from Joy of Cooking.

1/2 lb. mushrooms, sliced
2 tablespoons butter
2 cups chicken or vegetable stock
1/2 cup chopped celery
1 small onion, diced
2 tablespoons coarsely chopped parsley

Bechemel (see below)
salt to taste
1/8 teaspoon paprika

Saute mushrooms in butter until lightly browned. Add remaining ingredients and simmer 20 minutes. Blend. An immersion blender works well, but a standing blender or food processor works too.

Meanwhile make the bechemel:
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 small onion
2 cloves
1/2 bay leaf

In an ovenproof saucepan melt 2 tablespoons butter. Stir in 2 tablespoons flour.  Slowly add 1 cup milk, stirring well. Add 1 small onion studded with 2-3 whole cloves and 1/2 small bay leaf.

Stir until the sauce thickens. Place in a 350F oven, uncovered for 20 minutes.

Strain the sauce and stir into the blended mushroom soup mixture. Heat slowly, but do not boil. Season with salt and paprika.


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