Cream of Mushroom Soup

[Momma2threegirls]

Ingredients

• 1 pound regular white mushrooms, cleaned, quartered or sliced
• 1 Tbsp lemon juice
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock
• 1 teaspoon cornstarch dissolved in 1 Tbsp water (I use xanthan gum or leave it out)
• Minced parsley for garnish

Method


1 In a food processor, coarsely chop mushrooms and lemon juice.
2 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.

3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.

[not2late]

Sounds good but the cornstarch will make it illegal for Induction Phase and the first 8 rungs of OWL Phase.

What I typically do is puree half to 3/4 quarters of the vegetables (mushrooms, etc.) and add it back to the soup. The pureed veggies will thicken the soup, so you don't need to add a cornstarch or other grain-based thickener.

[Momma2threegirls]

Originally Posted by not2late

Sounds good but the cornstarch will make it illegal for Induction Phase and the first 8 rungs of OWL Phase.

Which is why I leave it out or substitute with xanthan gum