Try this Cream of Mushroom Soup recipe, or contribute your own.Suggest a better description
Coarsely chop mushrooms in a food processor. Add lemon juice.
Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock, bring to boil. Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serve sprinkled with a little parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 377 (82%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 25.3g||126 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 132.7mg||41 %|
|Sodium 289.6mg||10 %|
|Potassium 648.6mg||17 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 13.4g|
|Protein 9.8g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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