Cream of Mushroom Soup -1900 Park Fare

2 tablespoons butter

1/2 of a medium onion, diced

3 celery ribs, diced

1 garlic clove, minced

4 tablespoons flour

1 tablespoon dry white wine

4 1/2 cups chicken stock

2/3 cup whole milk

1 bay leaf

8 ounces mushrooms, sliced

2/3 heavy cream

1 teaspoon salt

1/4 teaspoon white pepper

1. Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.

2. Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.

3. Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,

4. Add mushrooms to the soup; allow to simmer for 20 minutes to develop soup’s flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.

Recipe note: If you prefer a smooth cream soup, blend the soup in a blender.​