|Sauté shallots, mushrooms, seasonings until all liquid disappears. |
|In a small bowl, combine cornstarch with 1 tablespoon cold water. |
|Add cornstarch mixture to soup.|
As with so many of my recipes, this soup must not be overcooked. You will be delighted at how simple it is to prepare and with the intensity of the mushroom flavor it releases.
- 1 pound firm white mushrooms, cleaned
- Juice from 1 medium lemon
- 1 tablespoon unsalted butter
- 2 tablespoon minced shallots
- 1/4 teaspoon dried thyme
- 1/2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups heavy cream
- 1-1/2 cups chicken stock
- 1 teaspoon cornstarch
- 1 tablespoon minced parsley
- Sprinkle the mushrooms with lemon juice. In a food processor, fitted with a metal blade, coarsely chop the mushrooms.
- Melt the butter in a heavy saucepan over medium heat, and lightly sauté the shallots. Add the mushrooms, thyme, and bay leaf and sauté for 10 minutes, or until the liquid disappears.
- Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly.
- Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
I love dry sherry with mushroom soup; just a small measure of one of Emilio Lustau's dry Oloroso's or Dry Sack, lightly chilled.