Cream of Mushroom Soup
(from kylerhea’s recipe box)
Adapted from a recipe by Wolfgang Puck.
Source: Simply Recipes website
Serves 4 peopleCategories: 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
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1 In a food processor, coarsely chop mushrooms and lemon juice.
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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.
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3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
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4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
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Serve sprinkled with a little parsley.