Dayle Haas and I are in Writers Guild together. One day as we were walking out of the building after a meeting, she described this soup to me. Now, I’m not a big mushroom soup fan, but after hearing her describe this recipe, I allowed that it certainly sounded good enough to eat! I have to make it especially for my husband. I think mushroom soup is his favorite!

Dayle's Mushroom Soup

1 lb firm white mushrooms cleaned (I use the baby bellas)

1/2 lemon

1 T butter

2 T chopped onions preferably vidalia (or shallots)

1/4 tsp dried thyme

1/2 bay leaf

1 tsp salt

1/2 tsp ground pepper

2 c half and half

1 and 1/2 c chicken stock

1 tsp cornstarch dissolved in 1 T water

1 T minced parsley

 

1. Coarsely chop the mushrooms and squeeze the lemon over them, set aside. 2. Melt the butter in a saucepan and lightly sauté the onions.

2. Add the mushrooms, thyme, and bay leaf. Sauté over medium heat about 10 minutes or until the liquid disappears.

3. Add the salt, pepper, half and half, and chicken stock. Bring to a boil. Reduce the heat and simmer for 20 minutes.

4. Add the cornstarch to the soup and simmer a few minutes longer, stirring constantly. 5. Remove the bay leaf, add the parsley, and serve.

 

Makes 3-4 servings.