|White stock||2 Pint (Good)|
|Thin cream||1⁄8 Pint|
Saute the chopped onion in butter until it is transparent.
Add chopped mushrooms and cook gently for 5 minutes till all is blended with the butter.
Add stock and seasoning.
Simmer for 20 minutes.
Put through mill or sieve and return to saucepan.
Blend cornflour with 2 tablespoons of cold stock, add some hot liquid carefully to the mixture.
Return to pan stirring continuously until the soup thickens.
Add cream, taking care that the soup is not boiling, just before serving.
Grated Parmesan cheese is good with this soup, but serve separately, as some people dislike it melting into the hot liquid.
Serving size: Complete recipe
Calories 628 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol 70.6 mg23.5%
Sodium 1940.2 mg80.8%
Total Carbohydrates 44 g14.6%
Dietary Fiber 3.5 g14.1%
Sugars 9.8 g
Protein 28 g56.8%
Vitamin A 15.4% Vitamin C 20.7%
Calcium 6.8% Iron 5.9%
*Based on a 2000 Calorie diet