250 g sliced mushrooms

1 small onion, finely chopped

¼ cup butter

¼ cup flour

4 cups milk

1 tsp salt

1 Tbs dried parsley

paprika, to taste

1

Saute mushrooms and onion in butter, until all the liquid evaporates. Sprinkle on the flour. Stir well. Gradually add milk, stirring with a whisk.

2

Cook until thickened and soup comes to a gentle boil. Season with paprika, salt and parsley.

Serving size: ¼ of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.