Cream of Mushroom Soup
Prep Time: 20 minutes
Cook Time: 1 hour

4 Cups fresh sliced mushrooms
1/2 White onion, minced
5 oz of butter, melted
7 oz all-purpose flour
3 14oz cans of chicken stock
1 1/2 Cups whole milk
1/4 tsp salt
1/2 tsp ground white pepper
1/2 tsp nutmeg
1 TBSP fresh chopped parsley

In a large stock pot over medium high heat, melt butter. Once melted add sliced mushrooms and onions. Cook until soft, about 2 minutes. Slowly stir in flour until well mixed and looks almost like paste.

Add chicken stock and milk, stirring until smooth. Add salt, white pepper, nutmeg and parsley, reduce heat and simmer, stirring often until the soup thickens. About 20 minutes. Garnish with fresh sliced mushrooms and parsley. Wine Pairing: Chardonnay, Pinot Noir, Zinfandel or Shiraz. Beer Pairing: Pale Ale, Porter or Stout.