| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken stock | ||
| Heavy cream | 200 g | |
| Parsley | 1 pc | Finely chopped |
| Water | 750 g | |
| Cornstarch | 2 tbsp | |
| Fresh button mushrooms | 140 g | (White, brown or mixed) |
| Fresh portobello mushrooms | 70 g | |
| Olive oil | 15 g | |
| Butter | 155 g | Cut into cubes |
| Yellow onion | 1 pc | Quartered |
| Carrot | 1 pc | Cut into 1" thickness |
| Fresh thyme | 1 pc | |
| Fresh ground black pepper | To taste | |
| All purpose flour | 15 g |
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