Cream of Mushroom Soup

6 Tbsp butter

1 medium onion, finely chopped

1/2 lb fresh mushrooms, finely chopped

3 Tbsp flour

3 cups beef stock

1 bay leaf

1/8 tsp freshly ground pepper

3/4 cup half-and-half cream

Melt butter in heavy pan. Add onions and stir over moderate heat until onions are transparent. Add mushrooms and cook, stirring, another 4 minutes.

Remove mixture from heat and blend in flour. Add stock slowly, stirring constantly. Add bay leaf and pepper.

Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in cream. If desired, garnish with croutons just before serving.