TRAVEL & COOKING

MUSHROOM SOUP

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms release all the juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms have to bean golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion with the mushrooms and cook until onion is soft and translucent, about 5 more minutes.

Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove the raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Put the chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley

INGREDIENTS :

  • 1 pound firm white mushrooms
  • 1 lemon
  • 1 tablespoon butter
  • 2 tablespoons shallots
  • 1/4 teaspoon dried thyme
  • 1/2 leaf
  • 1 salt
  • 1/2 teaspoon pepper
  • 2 cups cream
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
  • 1 tablespoon parsley