Ingredients:
Infused Milk:
3 cups milk
1/2 Peeled Onion
1/2 Bay Leaf
3 Cloves
Pinch of grated nutmeg
Soup Base:
3 Shallots, diced
1 lbs Mushrooms, diced
3 Tbsp Butter
3 Tbsp Flour
Splash of heavy cream
Salt
Pepper
Garnish:
Croutons
Seared Mushrooms
Directions:
1. In a small saucepan, bring the milk, onion, bay leaf, cloves, and nutmeg to a minimal simmer. Turn off the heat and let it infuse while you prepare the remaining ingredients.
2. In a large pan over medium heat, melt the butter. Add the diced shallots and sweat them until they are soft and translucent.
3. Add the mushrooms and a good pinch of salt. Cook until the mushrooms release their moisture and it evaporates.
4. Add the flour and butter and cook, stirring constantly, until the flour begins to brown and smells nutty. Reduce heat to low.
5. Place a strainer over the pan and strain the infused milk directly into the pan. Discard the solids from the strainer. Place heat on medium and stir vigorously to incorporate the milk and remove any lumps.
6. Bring the mixture to simmer for 5 minutes.
7. Remove the pan from heat and puree the soup using a blender or stick blender until smooth.
8. Stir in a splash of heavy cream and adjust the seasoning with salt and pepper.
9. For a more refined, smoother texture, you can sieve the soup after blending.
10. Serve hot - topped with croutons and seared mushrooms as garnish.
