In a food processor, coarsely chot mushrooms and lemon juice.
Melt butter in 4-5 quart sauce pan and lightly saute shallots on medium heat. Add mushrooms, thyme and bay leaf, saute over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, crea, and stock and bring to boi. Reduce heat ans simmer for 20 minutes.
Add arrowroot and simmer for 10 minutes, stirring constntly. Correct seasoning and add more lemon juice to taste.
Serving
Suggestions
Serve sprinkled with a little parsley.
Originally Submitted
9/5/2009
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