Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb mixed mushrooms; 1 tbsp lemon juice (plus more to finish); 1 tbsp butter; 2 tbsp chopped shallots; 1 tbsp chopped fresh thyme (or 1/2 tsp dried thyme); ½ bay leaf; 1 tsp salt; ½ tsp black pepper; 2 cups heavy cream; 1½ cups chicken broth (not kosher in a soup with cream and butter); 1½ cups vegetable broth or pareve chicken-style broth; 1 tsp cornstarch (mixed with 1 tbsp water); parsley (to garnish)

How I make it

Grind the mushrooms with the lemon juice in a food processor.
Melt the butter in a pot and cook the shallots until golden.
Add the mushrooms, thyme and bay leaf and cook for 10-15 minutes, until the mushroom liquid has almost completely evaporated.
Add the salt, pepper, cream and chicken broth (or vegetable broth) and bring to a boil.
Lower the heat and simmer for 20 minutes.
Add the cornstarch mixture and cook 10 more minutes, stirring constantly.
Adjust the seasoning, add more lemon juice and garnish with parsley.

Creamy Mushroom Soup Draft

What you need

How I make it