alevia's kitchen
Short Description
Indulge in our creamy mushroom soup, made with fresh mushrooms, thyme, and a rich blend of chicken broth and cream.
Ingredients
1.5 lbs mushrooms sliced
2 teaspoons bacon fat
2 tablespoons butter
1 tablespoon fresh thyme chopped
1 shallot diced
2 cups of chicken broth low salt
3 cups of heavy cream
2 dashes lemon juice
2 dashes Worcestershire
2 tablespoons of chicken base
salt and pepper to taste
Preparation
In a stockpot, combine butter, bacon fat, mushrooms, fresh thyme, and shallots. Cook for 8 minutes until the mushrooms release their juices. Next, incorporate the lemon juice and Worcestershire sauce.
Continue simmering until the liquid reduces by half. Pour in the chicken stock and simmer until it reduces by a quarter. Add the cream, bring to a gentle boil, and cook for an additional 5 minutes.
Take off the heat and blend the soup with an immersion blender until smooth. Return to the heat, bring to a gentle boil, and thicken with the slurry, stirring until it thickens; keep stirring on low heat for 5 minutes.
Taste and add more chicken base if necessary. Season with salt and pepper, then simmer and stir occasionally for 15 minutes.