- 4 tbsp butter
- 1 medium size onion
- 2 crushed garlic cloves
- 1 and 1/2 cups of sliced mushrooms
- 4 cups of chicken broth
- 2-3 celery sticks
- 1 medium sized carrot
- 1 tbs of parsley
- 2 tbs flour
- salt and pepper
In a medium deep pan, melt 2 tbsp butter over medium heat. Add onion and garlic and stir until onion becomes yellow. Add mushrooms and stir for 2 minutes.
Add celery and carrots and stir. Add parsley, broth, salt and pepper and stir. Bring to boil. Reduce heat and leave for about 15 minutes.
In a small saucepan, melt remaining butter. Add flour stirring constantly to avoid making any clumps. Add 1 cup of soup liquid over butter and flour mixture and whisk well until consistent.
Strain the mixture and pour back in soup pan. Whisk soup well until consistent. Leave to cook until soup starts boiling and thickening. Take off heat and serve immediately. You can add 2-4 tbsp double cream after you take off heat to add taste to the soup.
