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Creamy Mushroom Soup




Source of Recipe


Atkins


List of Ingredients




Creamy Mushroom Soup
Pureed soups are easy and foolproof. You can use a food processor to chop the shallots and mushrooms. The touch of lemon juice added at the end adds the right acidic note.

2 tablespoons olive oil
2 shallots or 1 small onion, chopped
2 packages (10 ounces each) mushrooms, chopped
1 teaspoon dried thyme
2 cans (14 1/2 ounces each) reduced-sodium chicken broth plus 1 1/2 cans water
1 cup heavy cream
Salt and pepper
1 tablespoon fresh lemon juice



1. 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.
2. 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.

Recipe