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Ingredientes
- 1 lb white mushrooms divided (20 to 24 hard mushrooms)
- 1/2 c. fresh lemon juice divided
- 1 Tbsp. unsalted butter
- 2 Tbsp. chopped shallots
- 1/2 tsp dry thyme
- 1 tsp salt
- 1/2 x bay leaf
- 1/2 tsp freshly-grnd white pepper
- 2 c. half-and-half
- 2 c. chicken broth
- 1 tsp cornstarch dissolved in
- 1 Tbsp. cool water
- 1 Tbsp. chopped fresh parsley
Direcciones
- In a food processor, place half of mushrooms and half of the lemon juice. Process mushrooms till finely minced. Don't over process. Repeat with remaining mushrooms and remaining juice.
- In a heavy saucepan over medium heat, heat butter. Add in shallots and lightly saute/fry till softened, about 5 min. Pour in mushrooms, thyme salt and bay leaf. Saute/fry over moderate heat till all liquid evaporates, approximately 10 min.
- Add in pepper, half-and-half and chicken broth to saucepan and bring mix to a boil. Reduce heat and simmer 20 min. Add in cornstarch mix and simmer an additional 10 min, stirring constantly.
- Serve in warmed bowls with a garnish of chopped parsley and crusty French bread.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 154 | |
| Calories from Fat 102 | 66% |
| Total Fat 11.57g | 14% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 550mg | 23% |
| Potassium 443mg | 13% |
| Total Carbs 9.19g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.83g | 1% |
| Protein 5.66g | 9% |
