Ingredients
- 3 Ounces Shiitake Mushrooms -- sliced
- 3 Ounces Mushrooms
- 3 Ounces Exotic Mushrooms Of Choice
- 3 Tablespoons Butter
- 1 Small Onion -- finely chopped OR
- 5 Medium Shallots -- minced
- 3 Cloves Garlic -- crushed
- Salt And Pepper
- Nutmeg -- to taste
- 1 Teaspoon Lemon Juice
- 2 Teaspoons Flour
- 4 Cups Vegetable Stock
- 2/3 Cup Fresh Cream
- 1 Bay Leaf
- 3 Tablespoons Fresh Chives -- chopped
Slice all mushrooms about 1/4 inch thick. Saute along with onion and garlic about 5 minutes. Add salt, pepper, nutmeg and lemon juice, cook 2 minutes. Transfer mushrooms to soup pot. Deglaze pan with water to enrich soup. Sprinkle mushrooms with flour, cook and stir a few minutes. Add stock, deglaze, and bay leaf. Cook until richly flavored, 15-20 minutes. Discard bay leaf, add cream, heat through, taste, adjust seasonings. Serve topped with chives.
Serves 4
