ingredients
- Salt and pepper
- 2 shallots or 1 small onion, chopped
- 1 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 2 packages (10 ounces each) mushrooms, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth plus 1 1/2 cans water
prepration
Heat oil in a large soup pot over medium-high heat. Add shallots, mushrooms and thyme. Cook 10 minutes, until mushroom pieces are lightly browned. Add chicken broth and water. Reduce heat; simmer 10 minutes. Remove from heat; add cream. Puree in batches in a blender. Return soup to pot; add salt and pepper to taste. Stir in lemon juice before serving.
