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Mushroom: La Paloma's Moroccan Mushroom Soup

Source of Recipe

Tim Reeder, sous chef from La Paloma


List of Ingredients

1/4 pound Butter
1 small Yellow onion diced
2 teaspoons Garlic powder
2 1/4 teaspoons Coriander
2 1/4 teaspoons Cumin
2 1/4 teaspoons Paprika
1/2 teaspoon Crushed red pepper flakes
1 cup Flour
10 cups Chicken broth
1 pound Mushrooms sliced
1/2 Lemon, juice of


Recipe

Melt butter in large saucepan. Add onion, garlic powder, coriander, cumin, paprika and red pepper flakes. Saute about 5 minutes or until onion becomes translucent. Slowly stir in all flour. Continue to cook and stir for 10 minutes. Mixture will be very thick. Add chicken stock, whipping with a whisk for 5 minutes or so to eliminate lumps. Bring to a low boil. Add mushrooms and lemon juice. Simmer until mushrooms are cooked and the texture is smooth, approximately 15 to 20 minutes. Yield: 8 to 10 servings.