Cream Of Mushroom Soup - cooking recipe

Ingredients

1 lb fresh mushrooms
1/4 lb fresh porcini mushroom (or 2 oz. dried)
1 quart chicken broth or 1 quart beef stock
3/4 cup finely chopped onion
7 tablespoons butter
5 tablespoons flour
1 bay leaf
3 cups light cream
1 cup heavy cream
1 teaspoon salt
freshly ground white pepper (to taste)
4 tablespoons chablis or 4 tablespoons any dry white wine
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley

Preparation

Chop mushrooms, leaving 6 tops intact.
Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
Saute long enough to blend flavors.
Add broth, 3 cups light cream, and bay leaf.
Simmer for 30 minutes.
Add wine, lemon juice, salt and pepper.
Melt remaining 6 Tbsp.
butter, add flour and make a light roux.
Add roux to simmering soup while stirring constantly to avoid lumping.
Simmer five minutes.
Add heavy cream, freshly chopped parsley.
Slice remaining 6 mushroom caps and saute them slightly.
Float a mushroom cap on top of each serving, together with freshly chopped parsley.