Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter (up to) |
| 3 \N | Shallots; minced |
| 1 pounds | Fresh mushrooms; ground or chopped |
| 6 cups | Chicken stock |
| \N \N | Salt and pepper |
| 1 teaspoon | Fresh lemon juice |
| 1 \N | Lemon; thinly sliced |
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, .