Mushroom Soup V (Cream of)

Ingredients

2 pound mushrooms, sliced

2 Tbsp lemon juice

2 Tbsp butter, unsalted

4 Tbsp shallots, minced

2 Tbsp chopped fresh thyme or 2 teaspoon dried thyme

1 bay leaf

Salt and freshly ground pepper to taste

4 cups heavy cream

3 cups chicken stock (see our chicken stock recipe)

2 teaspoon cornstarch dissolved in 2 Tbsp water

Minced parsley for garnish

1. Melt butter in Dutch oven and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat until the liquid that is released from the mushrooms disappears.

2. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.

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

Garnish with minced parsley. 

Serves 8