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Categories:
mushroom onion lemon juice unsalted butter garlic thyme salt ground black pepper milk cream chicken stock cornstarch cold water parsley
Viewed: 27 - Published at: 4 years agoIngredients
- 1 lb firm mushroom, cleaned, chopped
- 1 medium onion, diced
- 1 teaspoon lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 14 teaspoon dried thyme
- 1 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 2 cups milk
- 12 cup cream
- 1 12 cups chicken stock
- 3 tablespoons cornstarch
- 12 cup cold water
- 1 tablespoon minced fresh parsley
Method
- Melt the butter in a heavy saucepan and lightly saute the garlic and onion.
- Add the mushrooms, thyme, lemon juice and saute over moderate heat for 10 minutes, or until the liquid disappears and all is tender.
- Add the salt, pepper, cream, milk and chicken stock and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes.
- mix cornstarch and water in a cup and add to soup in small amounts, stirring, until desired thickness reached.
- correct seasoning to taste.
- serve with parsley sprinkled on top.
