new recipe -- The Stephens Family

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Date Posted: 14:14:02 04/13/03 Sun
Author: carrie
Subject: new recipe

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.

editor's note: after the blender, you have no real mushroom chunks left. more like mushroom power. you might want to only puree half of it if you like to have a big bite of mushrooms in your soup. i don't know what shallots are, so i used an onion instead.

also, i'm wondering if you could use this to replace condensed soup in a recipe? it only has 4 net grams of carbs. maybe if you didn't add the cans of water? i don't know. anyway, it was ok. matt even ate a bowl of it with crackers. i just drank mine from a mug.

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Replies:

update: i used this to make a green bean casserole. it turned out alright. (NT) -- carrie, 00:53:45 04/16/03 Wed
- i cooked it way longer than directed to cook off some of the extra liquid (cause this is soup form and not condensed). (NT) -- carrie, 00:55:00 04/16/03 Wed
  - i think it was a reasonable facsimile. maybe you could have used less soup and added some cream cheese or something to get it to the thicker consistency? tastewise it was fine. (NT) -- carrie, 00:56:17 04/16/03 Wed