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Cream of Mushroom Soup
Ingredients: Preparation Time: 30 minutes
1 pound mushrooms any variety or several varieties mixed
1/2 cup butter
1 teaspoon fresh lemon juice
1 small onion, sliced
1/3 cup flour
3 1/2 cups chicken stock
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 cup heavy cream
Cooking Instructions:
Remove stems from mushrooms and set aside
Gently wipe any dirt from mushroom caps and slice (do not use water to wash mushrooms)
Melt butter in a 4 quart saucepan on medium high heat, add mushroom caps, salt, pepper, and lemon juice and cook until caps have given up their water about 10 minutes
Reduce heat to medium low and remove caps and set aside
Add onion and stems to pot and cook until tender
Stir in flour until well blended, then cook and stir for one minute
Slowly stir in chicken stock and continue to stir until thickened to a creamy soup consistency, you can add a little water at a time if mixture becomes too thick
Puree mixture in either a blender (be sure to remove cap on top as hot liquids will expand and you may get burned) or with a hand blender if you have one (which I highly recommend you get)
Add reserved mushroom caps and cream to mixture and heat through
Taste for seasoning and serve
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