HOT SOUP: Cream of mushroom soup had been an old family favourite since my children were young. It is still a must-have item on the menu whenever we have a family dinner.

CREAM OF MUSHROOM SOUP:                  

6 cups coarsely chopped button mushrooms              

1/2 cup butter

½ cup + 1-2 tbsp. all purpose flour                             

8-10 cups hot chicken or vegetable stock

1-2 cups milk  + ½ cup 10% cream (or 1/4 cup left-over sweetened whipped cream)

bouquet garni--- tied up in several layers of cheesecloth:

    10 white peppercorns                                             

    4-5 parsley stalks

    1 piece dry mace                                        

    2 bay leaves                        

salt and white pepper                                                  

sprigs of parsley to garnish

In a large heavy saucepan over moderate heat, melt butter. Add flour and cook at low heat, stirring constantly, for 3 minutes. Remove from heat, add hot stock gradually,  whisking vigorously with each addition to prevent lumps. Return to high heat and add mushrooms.  Bring soup to a gentle simmer and add in bouquet garni bag. Cover pot, reduce heat to medium-low and cook for 15 minutes.

Add milk, uncover pot and simmer 5 minutes more. Remove bouquet garni. Add cream and salt and pepper to taste. Heat through without boiling.

Serve in heated bowls, garnish with parsley sprigs.