|6 Tbs butter||3 cups stock or bouillon|
|1 medium onion, ﬁnely chopped||1 bay leaf|
|½ lb fresh mushrooms, finely chopped||1/8 tsp freshly ground black pepper|
|3 Tbs ﬂour||¾ cup light cream|
|½ tsp meat concentrate|
1. Melt the butter in a heavy pan. Add the ﬁnely chopped onion and stir over moderate heat until onion is transparent. Add the mushrooms and cook, stirring, another four minutes.
2. Remove the mixture from the heat and blend in the ﬂour and meat concentrate. Add the stock slowly, stirring constantly. Add the bay leaf and pepper.
3. Bring the mixture to a boil, reduce heat and simmer ﬁve minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before sewing.
New York Times Cookbook