Mushroom Lemon Soup Recipe
Ingredients
| Onions | 2 , quartered | |
| Shiitake mushrooms | 1 pound | |
| Olive oil | 3 Tablespoon | |
| Chicken broth | 6 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| 4 lemons, 3 halved and 1 sliced thin | ||
| Salt | To Taste | |
Directions
Puree the onions in a food processor.
Clean the mushrooms by gently dusting with a mushroom brush, then finely chop in a food processor.
In a medium saucepan, heat the olive oil.
Cook the onions in the saucepan until transparent.
Then add the mushrooms and cook for 4 minutes.
Add the chicken broth, salt, and pepper, and simmer for 30 minutes.
Ladle the soup into bowls and squeeze the juice from 1/2 lemon into each bowl.
Garnish each bowl with a lemon slice.
Clean the mushrooms by gently dusting with a mushroom brush, then finely chop in a food processor.
In a medium saucepan, heat the olive oil.
Cook the onions in the saucepan until transparent.
Then add the mushrooms and cook for 4 minutes.
Add the chicken broth, salt, and pepper, and simmer for 30 minutes.
Ladle the soup into bowls and squeeze the juice from 1/2 lemon into each bowl.
Garnish each bowl with a lemon slice.
Chef
