Creamy Mushroom Soup Recipe
Cook Time: 20 Minutes
Phase: Phase 1
20 oz Mushroom Pieces and Stems
1 tsp, leaves Thyme (Dried)
1 cup HEAVY CREAM
2 tablespoon EXTRA VIRGIN OLIVE OIL
1 tbsp Fresh Lemon Juice
4 tbsp chopped Shallots
22 fl oz Tap Water
2 14.5 oz can Chicken Broth, Bouillon or Consomme
- Heat oil in a large soup pot over medium-high heat. Add shallots, sliced mushrooms and thyme. Cook 10 minutes, until mushrooms are lightly browned.
- Add chicken broth and water. Reduce heat; simmer 10 minutes.
- Remove from heat; add cream. Purée in batches in a blender. Return soup to pot; add salt and pepper to taste. Stir in lemon juice before serving.
Tough week ahead? Make this soup in advance, freeze it in a container, and then reheat in a pot over the stovetop with a splash of water.