| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter (up to) |
| 3 |
|
Shallots; minced |
| 1 |
lb |
Fresh mushrooms; ground or chopped |
| 6 |
c |
Chicken stock |
|
|
Salt and pepper |
| 1 |
ts |
Fresh lemon juice |
| 1 |
|
Lemon; thinly sliced |
INSTRUCTIONS
Melt butter and saute shallots until they are transparent. Add mushrooms
and cook 5 minutes, stirring occationally. Add chicken stoch and bring to a
full boil. Reduce heat and simmer uncovered 30 minutes. Strain the soup
through a coarse sieve, pressing the mushrooms firmly to extract all the
liquid. The strainer must be coarse enough that some of the mushroom
speacks will go through. Season with salt, pepper and lemon juice. Garnish
each soup palte or bowl with 2 lemon slices.
CHE
MONTROSE, HOUSTON
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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