- Put the milk into a saucepan with the carrot, onion, peppercorns, parsley and thyme.
- Bring to the boil and simmer for 4-5 minutes and then stand for 10 minutes.
- Remove the vegetables and bring back to the boil, adding the roux to thicken the sauce.
- Season with salt and pepper to taste.
Roux is a thickening agent for soups and sauces. Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.
- Sweat the mushrooms and onion in a saucepan until soft but not coloured.
- Add the Béchamel sauce and stock, and season with salt, pepper and garlic.
- Bring to the boil and simmer for a few minutes.
- Use a hand blender to liquidize the mixture and dilute further if necessary.
- Bring the soup back to the boil and season with salt and pepper if required.
- Simmer for about 10 minutes.
- Serve with some brown bread and garnish with a little cream and fresh parsley.