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Sweat onions in butter, add flour and make a blond roux
Heat stock to boiling, add gradually into roux, beating constantly until thickened with a wooden spoon.
Gently simmer the veloute for 20 mins to cook out the roux, skimming if necessary
Sauté the mushrooms in extra butter, add with the cream into the soup.
Bring back to the simmer, check seasoning and serve with required garnish.

Brown Veal Stock (split between the class – students to make 1 Litre each.

veal bones 20kg
carrots mirepoix 3 kg
onions mirepoix 3 kg
celery mirepoix 4
leeks mirepoix 4
tomatoes ripe 2 kg
mushroom trimmings 1kg
bouquet garni 2 large
whole black pepper 20g

Roast bones in hot oven to a good colour, Drain off any fat into a container and place in fridge to be used next week for dripping, place bones in stockpot, Deglaze pan with water, add this to pot and fill with cold water, bring to boil, reduce to a simmer.
Roast vegetables in hot oven to a good colour, deglaze pan with water and add to pot.
Add rest of flavouring ingredients and Simmer very gently for 6 hours, skimming frequently.
Strain, cool rapidly and use as required.