Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

Category		Salads - Soups - Sidedishes
Sub Category		Low-carb
Servings		4

Ingredients

-	1 pound regular white mushrooms, cleaned, sliced
-	1 Tbsp lemon juice
-	1 Tbsp unsalted butter
-	2 Tbsp minced shallots
-	1 Tbsp chopped fresh thyme or 1 tsp dried thyme
-	1/2 bay leaf
-	1 teaspoon salt
-	1/2 teaspoon fresh ground pepper
-	2 cups heavy cream

-	1 1/2 cups chicken or vegetable stock
-	1 teaspoon arrowroot dissolved in 1 Tbsp water
-	minced parsley for garnish


Instructions


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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Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

Cream of Mushroom Soup Recipe - Salads - Soups - Sidedishes