Cream of Mushroom Soup

By cam_46

Ingredients

• 1 # regular white mushrooms, cleaned, quatered or sliced.
• 1 T lemon juice
• 1 T unsalted butter
• 2 T minced shallots
• 1 T chopped fresh thyme or 1 t dried thyme
• 1/2 bay leaf
• 1 t salt
• 1/2 t fresh ground pepper
• 2 C heavy cream
• 1 1/2 C chicken stock
• 1 t cornstarch dissolved in 1 T water
• Minced parsley for garnish

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Coarsely chop mushrooms and lemon juice.
Melt butter in (4-5 Qt) sauce pan and lightly saute' shallots on medium heat. Add mushrooms, thyme and bay leaf, saute' over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serve sprinkled with a little parsley.