4 cups chopped white button mushrooms
1 3/4 cups chicken or vegetable broth
2 small shallots chopped
3 1/2 tbsp. butter
3 1/2 tbsp. flour
1/4 tsp sea salt
1/2 tsp fresh ground pepper
3/4 cup whipping cream
1/4 cup milk
parsley (for garnish)
Combine the chopped mushrooms, chopped shallots, vegetable broth, salt and pepper in a pot. Simmer for ten minutes or until the onions are translucent and the mushrooms are cooked. Pour the mushroom mixture into a blender. Blend the mixture together until the mushrooms are well chopped, but not pureed.
In a separate pot, melt the butter. Add the flour and whisk until smooth. Add the mushroom mixture to the butter and flour mixture. Continue whisking and add the whipping cream and milk. Whisk the ingredients together until the desired thickness is reached and the soup is heated through.
Serves 2 as a main dish, 4 as a side dish.