| Method
1. Fry onions for 5 minutes, without browning, in melted butter.
2. Add chicken stock, bay leaf and seasoning.
3. Bring to a boil, cover and simmer 45 minutes or until tender.
4. Remove 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 soup.
7. Return to a boil, stirring constantly.
8. Reduce heat and simmer for 5 minutes.
9. Adjust seasoning.
10. Stir in cream and reheat before serving.
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