Categories: SOUPS

Ingredients

• * 1 pound regular white mushrooms, cleaned, quartered or sliced
• * 1 Tbsp lemon juice
• * 1 Tbsp unsalted butter
• * 2 Tbsp minced shallots
• * 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
• * 1/2 bay leaf
• * 1 teaspoon salt
• * 1/2 teaspoon fresh ground pepper
• * 2 cups heavy cream
• * 1 1/2 cups chicken stock
• * 1 teaspoon cornstarch dissolved in 1 Tbsp water
• * Minced parsley for garnish

Directions

1. 1 In a food processor, coarsely chop mushrooms and lemon juice.

2. 2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

3. eam-mushroom-soup-3.jpg cream-mushroom-soup-4.jpg

4. 3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.

5. 4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

6. Serve sprinkled with a little parsley.

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