Ingredients
2 tablespoons unsalted butter1 yellow onion, finely diced1 garlic clove, minced1 bay leaf3 cups mixed wild mushrooms, finely diced2 tablespoons all-purpose flour1-1/2 teaspoons kosher salt1 teaspoon freshly ground black pepper6 cups vegetable broth1 cup heavy creamCreme fraiche, for garnishFlat-leaf parsley, minced, for garnish
Preparation
In a Dutch oven over medium heat, melt butter. Add onion, garlic
and bay leaf. Cook until onion is translucent, about 10 minutes.
Add mushrooms and cook until tender and any moisture has evaporated.
Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add
vegetable broth and bring to a low boil. Reduce heat to a simmer,
cover and cook 20 minutes. Stir in cream and cook an additional 10
minutes, stirring often.
Serve in an espresso cup garnished with creme fraiche and parsley.
