Ingredients:

• 1/4 cup – Butter
• salt and pepper to taste
• 2/3 cup – Milk
• 3 cup – onions, finely chopped
• 3.75 cups – Chicken stock
• 1 – Bay Leaf
• 1/4 cup – flour
• 2/3 cup – Cream

Method:

1. Fry onions for 5 minutes, without browning, in melted butter.
2. Add the chicken stock, bay leaf and seasoning. Bring to boil.
3. Cover and simmer for 45 minutes or until tender.
4. Remove the bay leaf.
5. The soup can now be sieved or pureed if a smooth soup is desired.
6. Blend flour with milk and whisk gradually into the soup.
7. Return to boil, stirring constantly.
8. Reduce the heat and simmer for 5 minutes. Adjust the seasoning.
9. Stir in cream and re-heat before serving.

Recipe courtesy of Sify Bawarchi