Creamy Mushroom Soup
Ingredients:
16 ounces mushrooms, sliced
1 tablespoon fresh lemon juice
2 cloves garlic, peeled and minced
2 tablespoons butter
1 tablespoon cold-pressed olive oil
2 cups free range & organic chicken broth
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup heavy cream
Instructions:
Preheat oven to 300 degrees.
Spread sliced mushrooms onto a shallow oven proof baking dish in a double layer. Add lemon juice, garlic, butter, olive oil, salt and pepper. Bake for 1 hour or until they are completely cooked and the juice is thick and dark. Set aside a few mushrooms for garnish and put the rest in blender add broth and blend smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook stirring for about 5 minutes. Do not allow soup to boil. Serves 6.
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