1litreSoup Stockbeef, chicken, mushroom or vegetable
Serving
½TeaspoonSaltor to taste
½TeaspoonPepperor to taste
½TeaspoonFresh Parselyor to taste
Instructions
Béchamel
In a medium sized pot, on medium heat: Melt the butter and then sprinkle in the flour. Stir to combine.
Add in the milk about half a cup at a time. Whisk well to combine the flour mixture into the milk each time. It will thicken in between each addition of milk.
Mushroom Stock
Dice the onion finely, mince the garlic and chop the washed mushrooms.
To a large stock pot or Dutch oven, add 1 tablespoon of Canola oil or other cooking oil to create a non stick pan. On Medium Heat: Sauté the onions, garlic and mushrooms until tender. (About 5 minutes)
Add in the stock and bring to a simmer. Let Simmer until the Béchamel is ready
Combine & Serve
Add the Béchamel into the mushroom stock. Bring back to a simmer. Soup is ready to serve when you're ready to eat! Feel free to season with salt, pepper and some fresh parsley.
Video
Notes
I use beef stock as I find it pairs best with he earthy mushrooms. You can use any stock though: chicken, vegetable, mushroom etc.