Cream of Mushroom Soup Recipe

If you think of mushroom soup as that gelatinous can-shaped grey stuff that glops out of a can (not to mention loaded with MSG) - this recipe is NOT that stuff!  

This recipe is well worth the home-made effort!

Cream of Mushroom Soup Recipe

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Ingredients

·        1 pound regular white mushrooms, cleaned, quartered or sliced

·        1 Tbsp lemon juice

·        1 Tbsp unsalted butter

·        2 Tbsp minced shallots (or ½ diced onion plus 1 Tbsp Garlic)

·        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 (or buttermilk, or yogurt)

·        1 1/2 cups chicken stock - organic

·        1 teaspoon Non-GMO cornstarch dissolved in 1 Tbsp water (or flour)

·        Minced parsley for garnish

Method

1 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 5-10 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 10 minutes.

4 Add cornstarch slurry and simmer, stirring until thickened. Correct seasoning and add more lemon juice to taste.

Serves 4. Serve sprinkled with a little parsley.