- 1 1 1pound POUNDWeightfirm white mushrooms, cleaned
- Juice from 1 medium lemon
- 1 1 1tablespoon TABLESPOON_USVolumeunsalted butter
- 2 2 2tablespoons TABLESPOON_USVolumeminced shallots
- 1/4 .25 .25teaspoon TEASPOON_USVolumedried thyme
- 1/2 .5 .5bay leaf
- 1 1 1teaspoon TEASPOON_USVolumesalt
- 1/2 .5 .5teaspoon TEASPOON_USVolumefreshly ground pepper
- 2 2 2cups CUP_USVolumeheavy cream
- 1 1/2 1.5 1.5cups CUP_USVolumechicken stock
- 1 1 1teaspoon TEASPOON_USVolumecornstarch
- 1 1 1tablespoon TABLESPOON_USVolumeminced 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.
PresentationServe in warm bowls. Sprinkle with minced parsley.
Wine RecommendationI love dry sherry with mushroom soup, just a small measure of one of Emilio Lustau’s dry Oloroso’s or Dry Sack, lightly chilled.
ABOUT THIS RECIPE
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.