Cream of Mushroom Soup

Friday, 23 Sep 2005 | Recipes

4 tablespoons (1/2 stick) unsalted butter
1 1/2 pounds mushrooms, cleaned and thinly sliced
1 tablespoon salt
1 teaspoon white pepper
3 cups chicken stock or canned broth
2 cups heavy cream
1 tablespoon plus 1 teaspoon lemon juice

Melt butter over high heat in a large stockpot or dutch oven. Cook mushrooms, uncovered, with salt and pepper until nearly all moisture is evaporated, about 15 minutes.

Stir in chicken stock and cream, bring to a boil, and remove from the heat. Puree in a blender until smooth. Return to pot and bring just to a boil. Remove from heat. Add lemon juice, season with salt and pepper to taste, and serve immediately.

6 to 8 servings

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