Mushrooms- 600 g chopped.
Butter- 2 tablespoons.
White flour- 3 tablespoons.
Fresh cream- 400g.
Onion- 1 finely chopped.
Garlic- 3 cloves, finely chopped.
Vegetable Stock- 600 ml.
Parsley for garnish.
Heat butter in a pot and add onion and garlic. Sauce for a couple of minutes.
Add chopped mushrooms, and continue, stirring till all mushrooms reduced in size and released juices.
Add flour, stir it in. Season with salt and pepper. Add the stock, cream, mix really well, so no lumps are visible.
Cover and cook on a medium heat for 10-12 minutes.
Put all mixture trough the blender, serve garnished with parsley.