Tuesday, June 8, 2010

Cream of Mushroom Soup Recipe-simply recipes


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
  • 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
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch dissolved in 1 Tbsp water
  • Minced parsley for garnish

METHOD

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1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly saut√© shallots on medium heat. Add mushrooms, thyme and bay leaf, saut√© over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
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3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.

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