| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Cookbook, Mags, News, Soups and s |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
White mushrooms, divided, (20 to 24 firm mushrooms) |
| 1/2 |
c |
Fresh lemon juice, (2 lemons) divided |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Shallots, (4), minced |
| 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Salt |
| 1/2 |
|
Bay leaf |
| 1/2 |
ts |
White pepper |
| 2 |
c |
Half and half |
| 2 |
c |
Chicken broth |
| 1 |
ts |
Cornstarch, dissolved in one tablespoon cold water |
| 1 |
tb |
Parsley, minced |
INSTRUCTIONS
In a food processor, place half of mushrooms and half of the lemon juice.
Process mushrooms until finely chopped. Do not over process. Repeat with
remaining mushrooms and remaining juice.
In a heavy saucepan over medium heat, melt butter. Add shallots and lightly
saute' until softened, about 5 minutes. Pour in mushrooms, thyme salt and
bay leaf. Saute' over moderate heat until all liquid evaporates,
approximately 10 minutes.
Add pepper, half and half and chicken broth to saucepan and bring mixture
to a boil. Reduce heat and simmer 20 minutes. Add cornstarch mixture and
simmer an additional 10 minutes, stirring constantly.
Serve in warmed bowls with a garnish of minced parsley and crusty French
bread.
Yield: 4 to 6 servings
Typos by Brenda Adams <adamsfmle@sprintmail.com>
>From Portland's Palate, A Collection of Recipes from the City of Roses,
The Junior League of Portland, Oregon 1992
Recipe by: Portland's Palate; Junior League of Portland 1992; badams
Posted to MC-Recipe Digest V1 #388 by Brenda Adams
<adamsfmle@sprintmail.com> on Jan 25, 1997.
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