Recipes - Soup Recipes

Cream of Mushroom Soup

There is still nothing better than cream of mushroom soup, though now we make it with chopped mushrooms, homemade chicken stock (if we have some on hand), and rich cream. Adding milk taste a whole lot better than adding water. You had to add it slowly, stirring after each addition, to keep it from getting clumpy

Active Time: 00:15 Minutes
Total Time: 01:10
Yield: 4 - Servings

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

DIRECTIONS

1 In a food processor, 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 10-15 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 20 minutes.

4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

Serve sprinkled with a little parsley

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