Cream Of Mushroom Soup


Photo: flickr user avlxyz

Yield:

4.0 servings

Added:

December 3, 2009

Creator:

Anonymous

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Ingredients

1 pound mushrooms
1/2 cup butter
1 teaspoon lemon juice
1 sm. onion, sliced
cup all-purpose flour
4 cups chicken stock
1 teaspoon salt
1/8 teaspoon pepper
1 cup heavy or whipping cream

Preparation

1
Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.
2
In 4-quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl.
3
In saucepan in remaining butter, cook onion and stems; cook until onion is tender. Stir in flour until blended; cook 1 minute, stirring the mixture constantly. Gradually stir in chicken stock; cook, stirring constantly, until mixture is thickened.
4
Into blender container, ladle half of mixture; cover and at high speed, blend until smooth. Repeat with other half. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.

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