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.
Nutrition Facts
Nutrition Facts: 1/2 cup (calculated without garnishes) equals 184 calories, 16 g fat (10 g saturated fat), 55 mg cholesterol, 1,224 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein. Source: Read Full Article