Laura’s Mushroom Soup

PREP 20 min | TOTAL 60 min

I’ll never forget the day I met this soup.  It was love at first bite . We were over at my wife’s friend’s house for dinner with the kids.  She served this home made creamy mushroom soup that was peppery with a slight taste of lemon.  Tears of happiness welled in my eyes… okay, sorry a little much, but I can honestly say I have, to this day, never tasted such a fantastic soup.  My rating 10/10!

Ingredients

  • 500 g fresh mushrooms
  • 3 tbsp lemon juice
  • 1 tbsp butter
  • 2 tbsp green onion diced
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 2 cups whipping cream
  • 2 cups chicken stock (vegetarian)
  • 1 1/2 tsp ground black pepper
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp chopped parsley

Instructions

  • SLICE mushrooms finely, then combine with lemon juice.
  • MELT butter in large soup pot, add green onions and sauté.
  • ADD mushrooms, bay leaf, time and cook.
  • STIR frequently until liquid completely evaporates,
  • BLEND in cream, chicken stock & pepper and bring to a boil, then reduce to simmer.
  • DISSOLVE cornstarch in H2O and add to soup, simmer for 20 minutes.
  • LADLE into bowls and sprinkle with parsley.
  • MAKES 42 oz. | PER 6 oz.  283 calories, 6 g protein, 8 g carb, 27 g fat, 139 mg sodium, 94 mg cholesterol.

Enjoy!!!

Leave a Reply

Your email address will not be published. Required fields are marked *