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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From , this is sooo much healthier than canned soup! Ingredients:
1 pound white button mushrooms, cleaned and quartered or sliced |
1 tablespoon lemon juice |
1 tablespoon unsalted butter |
2 tablepoons shallots, minced |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
1/2 bay leaf |
1 teaspoon salt |
1/2 teaspoon ground pepper |
2 cups heavy cream |
1 1/2 cups chicken stock |
1 teaspoon cornstarch dissolved in 1 tablespoon water |
parsley, minced for garnish |
Directions:
1. Coarsely chop mushrooms with lemon juice in food processor.
2. Melt butter in a large saucepan (4-5 quart).
3. Saute shallots slightly on medium heat.
4. Add mushrooms, thyme and bay leaf.
5. Saute over moderate heat for 10 to 15 minutes OR until the liquid from the mushrooms disappears.
6. Add salt, pepper, cream and chicken stock.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Add cornstarch and simmer for 10 minutes more, stirring constantly.
10. Correct for seasoning.
11. Add more lemon juice to taste.
12. Garnish with parsley, if desired.
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