Ah the great taste of fresh mushrooms floating
in a creamy and silky bath of rich chicken broth.
One of lifes simplest pleasures,a real taste treat.
Ingredients:
1 pound regular white mushrooms, cleaned,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
Minced parsley for garnish
Directions:
In a food processor, coarsely
chop mushrooms and lemon juice.
Melt butter in 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.
Add salt, pepper, cream and
chicken stock and bring to boil.
Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer for 10 minutes,
stirring constantly. Correct seasoning
and add more lemon juice to taste.
Serve sprinkled with a little parsley.
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