by JackieK
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my 6 recipes »
JackieK's Notes:
Expand2 tablespoons unsalted butter Ask a question about this ingredient
1/2 onion, chopped Ask a question about this ingredient
1/2 pound button mushrooms, stemmed and roughly chopped Ask a question about this ingredient
1/2 pound mixed wild mushrooms, stemmed and roughtly chopped (try shitake, morels, oyster, etc.) Ask a question about this ingredient
3 sprigs fresh parsley Ask a question about this ingredient
4 cups chicken or vegetable broth Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1 dash fresh lemon juice Ask a question about this ingredient
Melt the butter in a large pot over medium heat. Once melted, add the chopped onions and sweat while stirring until soft and translucent, about 10 minutes.
Ask a question about this stepStir in the chopped mushrooms and cook, stirring often, until soft, about 10 minutes longer. Add the parsley sprigs and the broth. Increase the heat to high until the broth just comes to a boil, then decrease the heat to low and simmer uncovered for 1 hour.
Ask a question about this stepRemove the parsley sprigs and discard. Working in small batches, puree the soup until smooth but don't strain. Return the soup to the pot and season with salt, pepper and lemon juice. Adjust seasonings to taste.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
