2 tablespoons unsalted butter
5 red onions, finely chopped
100 grams onions, finely chopped
3 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1200 ml chicken stock
2 cans (@ 425 g) button mushrooms, drained, thinly sliced
4 bay leaves
1 1/2 teaspoon dried tarragon
1 tablespoon instant chicken broth
1 teaspoon salt
1/2 teaspoons ground pepper
60 ml heavy cream
Topping recipe :
1 tablespoon dried parsley, ready to buy
How to Make :
Heat butter, saute onion, onions, and garlic until fragrant. Enter the flour. Stir quickly to mix and flour cooked.
Pour the chicken stock little by little until smooth.
Add 1 can sliced mushrooms, bay leaves, tarragon, and instant chicken broth. Bring to a boil. Lift. Set aside bay leaves.
Enter in a blender, until smooth.
Jerang back on the fire. Add the remaining mushrooms. Sprinkle instant bouillon, salt, and pepper. Stir well. Bring to a boil.
Pour the cream and stir well. Lift. Sprinkle with dried parsley. Serve immediately.