Mushroom Soup
 
 
A Delicious. full of flavor Mushroom Soup
Author:
Recipe type: Soup
Ingredients
  • 1 pound of white mushrooms, cleaned
  • 4 tablespoons butter
  • 3 tablespoons lemon juice I used bottled lemon juice
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup heavy cream
  • 1 cup half n half You can use all half n half
  • 1½ cups chicken stock
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
Instructions
  1. Sprinkle the mushrooms with lemon juice. In food processor, coarsely chop them.
  2. Melt butter in large saucepan and lightly saute the onions.
  3. Add mushrooms, thyme and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears.
  4. Add salt, pepper, cream, half n half and chicken stock and bring to a boil.
  5. Reduce the heat and simmer for 20 minutes.
  6. Add the cornstarch (that has been dissolved in water) to the soup mix well and continue to simmer 10 minutes longer.
  7. Serve in bowls or cups
Notes
This cup is not a real thick soup so it is perfect for enjoying from a cup.
I used bottled lemon juice because it was easier.
For less calories and fat content use all half n half and no heavy cream.
This soup does freeze well so make a double batch.
Recipe by Tidbits of Joy at https://tidbitsofjoy.com/?p=9362