Just as good with as without the cream.
Yield:
Serves 8-10Ingredients
2 tablespoons butter
2 cups sliced mushrooms
2 onions, peeled and chopped
1/2 cup dry white wine
1 bay leaf
2-1/2 quarts chicken stock
1 cup cream
Salt and pepper to taste
Chopped parsley
Instructions
Heat butter in soup kettle and sauté mushrooms and onions until tender. Pour in wine, add bay leaf, and simmer, uncovered, until liquid has almost evaporated. Add stock and heat. Stir in cream, season with salt and pepper, and heat again. Remove bay leaf. Garnish with chopped parsley.
