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
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.
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