- 1 lb firm white mushrooms, cleaned
- 1 medium lemon
- 1 Tbsp unsalted butter
- 2 Tbsp minced shallots
- 1/4 tsp dried thyme
- 1/2 bay leaf
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 2 cups heavy cream
- 1 1/2 cups chicken stock (vegetable stock can be substituted
- 1 tsp cornstarch, dissolved in 1 Tbsp water
- 1 Tbsp minced parsley
Sprinkle mushrooms with lemon juice.
Then in a food processor, coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute’ the shallots.
Add mushrooms, thyme and bay leaf, saute over medium high heat for 10 minutes, or until the liquid disappears.
Add salt, pepper, cream and stock, bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Add cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly, serve in warm bowls.
Sprinkle with minced parsley.
This recipe was sent to my email from my wonderful 1st mother-in-law (yes, I STILL love her and keep in touch with her . . . sort of – as long as email counts as “keeping in touch”.) So anywho — it MUST be good! :o)