Cream of Mushroom Soup
Cream of Mushroom Soup:
2 cups diced white mushrooms
1 and a half cups water
1 cube chicken stock (you can use vegetable or beef cube)
1 tsp corn starch
2 tbsp water
1 tbsp butter
2 cups cream
2 tbsp lemon juice
Ground black pepper
In a food processor, add the mushrooms, lemon juice and blend into coarse texture, then keep aside.
Boil the 1 and a half cups of water along with the chicken stock cube.
Mix the 2 tbsp of water with the 1 tsp corn starch and keep aside.
In a pot, heat up the butter and add the diced onion.
Sautee the onion until it begins to soften
Next add the mushroom lemon juice mixture that you blended before and mix well.
Cook for abut 10 minutes or until you see the mushrooms have began to dry up, then add the water boiled with the chicken stock.
Cook for a few minutes then add the cream, salt, ground black pepper and mix.
Simmer on low heat for a few minutes then add the cornstarch mixture.
Mix well and the turn off the stove and let the soup cook on whatever heat is left.