Mushroom Soup
Description
You will be surprised how quick and easy this delicious soup is to make. It has an absolutely rich and amazing taste. Serve as an appetizer or for a light lunch.
Ingredients
1 lb. firm white mushrooms, cleaned
1 medium lemon, freshly squeezed
2 T. unsalted butter
2 T. shallots, minced
1/4 t. dried thyme
1/2 bay leaf
1 t. salt
1/2 t. pepper, freshly ground
2 c. heavy cream
1 1/2 c. chicken stock
1 t. cornstarch
1 T. parsley, finely chopped
Directions
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Drizzle lemon juice on mushrooms. In a food processor, fitted with a metal blade, coarsely chop the mushrooms.
Melt butter in a heavy saucepan over medium heat, and lightly saute shallots. Add mushrooms, thyme, and bay leaf and saute for 10 minutes, or until the liquid disappears. Add cream and stock, bring to a boil. Quickly reduce heat and simmer for 10 minutes.
In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly.
Adjust seasoning to taste.
Serves 4.