Mushroom Soup
- 500 g mushrooms
- 1 tsp lemon juice
- 20 g butter
- 2 chopped shallots
- 1 small chopped onion
- 1 tsp chopped thyme
- 1 tsp salt
- 1/2 tap black pepper
- 2.5 dl cream
- 2 dl vegetable stock
- Parsley for decoration
Method
Thinly slice 4 mushrooms and set aside. Coarsely chop the rest in a chopper or food processor with the lemon juice.
Melt the butter in a sauce pan and lightly sauté shallots on medium heat. Add mushrooms and thyme and sauté over moderate heat for 10-15 minutes, or until most of the liquid released from the mushrooms disappears.
Add salt, pepper, cream and vegetable stock and bring to a boil. reduce heat and let it simmer for another 20 minutes.
Serve sprinkled with a little parsley.
