Cream of Mushroom soup
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
Mince the mushrooms and shallots, melt the butter in a sauce pan, add the lemon juice. Saute until the juices from the mushroom have evaporated. Mix all the other ingredients in, simmer for about 20 minutes. Enjoy!
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
Mince the mushrooms and shallots, melt the butter in a sauce pan, add the lemon juice. Saute until the juices from the mushroom have evaporated. Mix all the other ingredients in, simmer for about 20 minutes. Enjoy!