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 or/and milk
- 1 1/2 cups chicken stock
- 1 teaspoon cornstarch dissolved in 1 tbsp water
- minced parsley for garnish
Method
1. 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 10-15 minutes, or until quite dry.2. Add salt, pepper, chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
3. In a food processor, coarsely chop mushrooms and add lemon juice (or you can choose to chop the mushroom before cooking).
4. Add cornstarch and cream or/and milk, simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste. Serve sprinkled with a little parsley.
1st trail April 2012
I never knew that it was so easy to make a great satisfying cream of Mushroom Soup and it only cost a few ringgit yet it is so hard to get a tasty mushroom soup outside except from a 'well-known' restaurant.
I added in some broccoli to get the green effects.
Definitely will make more anytime soon.
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| yummy! |
