Cream of Mushroom Soup

By Bonnie T

Ingredients

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

Details

Servings 4

Preparation

Step 1

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

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

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

Serves 4. Serve sprinkled with a little parsley.