Cream of Mushroom Soup 奶油蘑菇汤

Heat the butter in a pot over medium heat. 在锅中将黄油加热。

Sweat the onions and mushrooms, but do not brown. 将黄油煸香，不要炒到焦黄。

Reserve a few pieces of mushroom for garnish. 取出几片蘑菇装饰用。

Add the flour and make a white roux. 加入面粉搅拌成白色面糊。

Add the stock and bring the soup to a boil. Turn it down to a simmer and let cook until the vegetables are tender. 加入高汤烧开，关小火慢煮直至蔬菜变软。

Puree the soup and then pass it through a china cap to get a smooth consistency. 将汤用电动搅拌器搅打并用粗目滤勺过滤成顺滑的糊状汤。

Heat the cream. Add the cream to the soup at the end to get the desired consistency. 将奶油加热加入汤中搅拌直至得到想要的稠度。

Season to taste and garnish with reserved mushrooms and fresh parsley. 加盐和胡椒粉调味并用蘑菇片和香叶装饰。