An elegant soup with a delicious flavor. You can use all kinds of mushrooms or mushrooms. Instead of the drops of lemon juice you can also put sherry dry and is very rich.
Learn more about Victoria Cherniag Ruiz
Ingredients8 portions
Preparation
Melt 6 tablespoons butter in a pot over medium heat.
Add the 8 cups of chopped mushrooms, celery, and pore. Cook moving frequently until they are soft, about 6-8 minutes.
Add the flour and cook, moving without stopping another 3-4 minutes.
Add the chicken broth little by little, stirring with a balloon whisk.
Put the thyme sprig and wait for it to boil. Cook another 30 minutes.
Meanwhile, melt the other tablespoon of butter in a pan. Add the sliced mushrooms and cook about 5 minutes. Reserve.
Remove the sprig of thyme from the pot. Put all the soup in the blender or food processor and make it puree.
Return the soup to the pot over low heat. Add the whipping cream, and season with salt, pepper and a little lemon juice.
Serve in bowls and decorate with mushrooms in slices already cooked.
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