1/2 large onion peeled and diced
1/4 lb of butter
1 1/2 litres chopped mushrooms
2 tbsps minced garlic
125 ml flour
1 litre chicken stock
1 1/4 litres whipping cream
3 bay leaves
1 tsp Rosemary
3/4 bottle pale ale or other dark beer
300 ml grated asiago cheese
Sauté mushrooms and onions in butter.Cook as long as possible,until mushrooms start to turn brown.
Add garlic and cook through.
Add flour and stir well.
Be sure flour and butter are well blended.
Add stock in 250 ml increments//Use a whisk to amke sure all the flour is incorporated and there are no lumps.
Pnce all stock is added..add cream the same way.
Add all remaining ings. Stir well until cheese is fully melted.
Allow soup to sit as long as possible..overnight is best..Remove bay leaves before serving.