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Mushroom Lemon Soup




Source of Recipe


Suzanne Somers


Recipe Introduction


Mushroom Lemon Soup

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 6


My neighbor Diane gave me this recipe. It’s easy and delicious. Fresh shiitake mushrooms or any other kind of wild mushroom make the soup fantastic, but white mushrooms also work and are quite delicious. This is great with hot Whole Wheat Popovers.



List of Ingredients





2 onions (quartered)
1 pound shiitake mushrooms
3 tablespoons olive oil
6 cups chicken broth
Salt and freshly ground black pepper
4 lemons (3 halved and 1 sliced thin)


Recipe




Puree the onions in a food processor. Clean the mushrooms by gently dusting with a mushroom brush, then finely chop in a food processor. In a medium saucepan, heat the olive oil. Cook the onions in the saucepan until transparent. Then add the mushrooms and cook for 4 minutes. Add the chicken broth, salt, and pepper, and simmer for 30 minutes. Ladle the soup into bowls and squeeze the juice from 1/2 lemon into each bowl. Garnish each bowl with a lemon slice.