Take advantage of cool winter days to warm yourself up with a bowl of creamy mushroom soup that nourishes the soul, tastes great and is easy to make. Don’t forget, mushrooms have many health benefits and are a great source of both protein and vitamin A. With a variety of mushrooms available, use your favorite; I prefer stronger mushroom flavors such as porcini or shiitake. However, for this recipe, basic button mushrooms such as cremini will do.
Ingredients (serves 6)
1 pound of mushrooms
½ cup organic, quality butter
1 teaspoon lemon juice
1 small onion, sliced
1/3 cup all-purpose flour
3 ½ cups organic chicken broth (I prefer frozen or home made)
1 teaspoon salt (add more if your broth has no salt)
¼ teaspoon freshly ground pepper
1/2 cup heavy cream
Lemon zest for garnish
1. Trim tough stem end of mushrooms and discard; remove stems and save for later. Slice mushroom caps thinly.
2. In a large saucepan over medium heat, melt butter and cook sliced mushrooms and lemon juice until mushrooms are tender. Reduce heat to medium-low, and remove all the mushrooms to bowl, leaving behind the juices and butter. In the same saucepan, cook onion and mushroom stems until onion is tender. Stir in flour until well blended. Cook for one minute stirring the mixture constantly.
3. Gradually stir in chicken broth while stirring constantly until mixture is thickened. Boil soup for 15-20 minutes. Using an inverted or emulsifier blender, puree mushrooms until creamy.
4. Add salt and pepper. Check to see if more salt is needed. Stir in cooked mushroom slices and cream.
5. Serve soup in individual bowels. Garnish with lemon zest or use traditional herbs such as thyme or parsley.