Ingredients :

½ cup butter or margarine 1 cup flour
12 cups stock 250g mushrooms
1 large onion bouquet garni
1 stalk leek salt and pepper to taste
1 stalk celery 2 egg yolks
1 cup milk / cream 2 cups water

Method :

1. Finely chop the celery, leeks and onions separately.
2. Mince the mushrooms.
3. Braise onions in margarine or butter, add celery, leeks and mushrooms
4. Mix in the flour, cook over gently.
5. Gradually mix in the hot stock, bouquet garni and water.
6. Stir to the boil.
7. Remove the scum. Remove the bouquet garni.
8. Strain soup.
9. When serving add the fresh cream or milk mixed with beaten egg yolks.
10. Season with salt and pepper.

Bouquet Garni :

Herbs like parsley, thyme and bay-leaf usually tied inside pieces of leek and celery or wrapped in muslin and tied together. Place in pot and remove before serving.

Stock Ingredients :

4 litres water 2 kg raw bones
½ kg vegetables (onion, celery, carrot, leek) 12 pepper corns
Bouquet garni (thyme, bay-leaf, parsely stalks)

Method :

1. Chop up the bones, remove any fat or marrow
2. Place in a pot, add the cold water and bring to the boil. If the scum is dirty, then blanch and wash off the bones, re-cover with the cold water and re-boil.
3. Skin, wipe round side of the pot and simmer gently.
4. Add the washed, peeled whole vegetables, bouquet garni and peppercorns.
5. Simmer 6 to 8 hours.
6. Skin and strain.