Recipe

Serves 4

Prep time: 15 min

Cooking time: 1 hour

Ingredients

• 
  70 g unsalted butter
  
• 
  1 medium onion, finely sliced
  
• 
  2 cloves garlic
  
• 
  15 ml (1 tbsp) chopped flat-leaf parsley
  
• 
  225 g wild mushrooms, cut into small pieces (you can use dried wild mushrooms—rehydrate them for 15 minutes in warm water)
  
• 
  60 ml (¼ cup) milk
  
• 
  Salt and freshly ground black pepper
  
• 
  60 ml (¼ cup) flour
  
• 
  1.2 L (5 cups) vegetable or chicken broth
  
• 
  60 ml (¼ cup) sour cream or yogurt
  

Instructions

1. 
   In a skillet over medium heat, melt half of the butter and sauté the onion, garlic, and parsley for about 3 minutes.
   
2. 
   Add the mushrooms and cook for 4 minutes more. Pour in the milk and season with salt. Let simmer for a few more minutes, then set aside.
   
3. 
   In another saucepan, melt the remaining butter. Remove from heat and whisk in the flour until smooth. Return to the heat and let it brown slightly. Remove from heat again and gradually add the broth, whisking constantly to prevent lumps. Return the saucepan to low heat.
   
4. 
   Add the mushroom mixture and its cooking liquid to the roux. Bring to a boil, then simmer for 15 to 20 minutes.
   
5. 
   Season to taste with salt and pepper.
   
6. 
   Garnish with sour cream or a spoonful of crème fraîche before serving.