Cream of Mushroom Soup

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.

yummy!