Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 lb Mushrooms
-- very finely chopped
3 tb Onions, very finely chopped
2 tb Flour
4 c Chicken stock
3/4 c White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tb Cornstarch; dissolved in:
3 tb -Water
1 c Heavy cream; warmed
Salt; to taste
White pepper; to taste
1 tb Fresh parsley, chopped

In a medium large saucepan place the butter and heat in on medium
until it has melted. Add the mushrooms and onionsm and saute them
for 3 to 5 minutes, or until they are tender. Sprinkle in the flour
and stir it for 2 to 3 minutes, making certain that no lumps are
formed. Add the chicken stock, white wine, bay leaf, and nutmeg.
Bring the mixture to a boil and then simmer it for 15 minutes.
Remove the bay leaf. Add the cornstarch-water mixture and stir it in
well. Simmer the soup for another 10 minutes. Add the warmed heavy
cream and stir it in. Season the soup with the salt and white pepper.
Garnish the soup with the chopped parsley.

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