I love mushrooms – cooked, fried, raw, it doesn’t matter and this is a great soup to make.I
- 1 lb. various mushrooms
- Juice of 1/2 lemon
- 1 tbsp. fresh rosemary, chopped
- 1/2 bay leaf
- 2 cups whipping cream
- 1 cup chicken stock
- 1/2 cup chardonnay wine
- Pinch salt
- 1/2 tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp parsley, chopped fine
Finely chop mushrooms and combine with lemon juice. Melt butter in a large fry pan and add mushrooms, bay leaf, rosemary and cook, stirring often until liquid completely evaporates. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat.
Dissolve cornstarch in water, whisking until smooth. Add a ladle of hot liquid to cornstarch and pour it all back in the soup. Simmer for twenty minutes.
Ladle in heated bowls and sprinkle with the fine parsley. Be sure you discard the bay leaf.
This soup is so tasty, you will lick the pot.