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Mushroom Soup

A delicious, full of flavor Mushroom Soup
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Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 pound white mushrooms cleaned
  • 4 tablespoons butter
  • 3 tablespoons lemon juice, I used bottle juice
  • 1/4 teaspoon dried thyme
  • 1 Bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy cream
  • 1 cup half n half. You can use all half n half instead of heavy cream. So total half n half would be 2 cups
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch dissolved in 1 tablespoon of water

Method
 

  1. Sprinkle mushrooms with lemon juice. In food processor, coarsely chop them
  2. Melt butter in large saucepan and lightly sauté the onions
  3. Add mushrooms, thyme and bay leaf and sauté over moderate heat for 10 minutes, or until the liquid disappears
  4. Add salt, pepper, cream, half n half and chicken stock. Bring to a boil
  5. Reduce heat and simmer for 20 minutes
  6. Add cornstarch ( that has been dissolved in water) to the soup and mix well
  7. Continue to simmer for 10 minutes longer
  8. Serve in bowls or cups

Notes

Notes:
This soup in not a thick soup so it is perfect for enjoying from a cup.
I used bottle lemon juice because it was easier.
For less calories and fat content use all half n half and no heavy cream.
This soup freezes well so make a double batch.