Lemon-Pepper Mushroom Soup Recipe
Ingredients
| Butter | 60 Gram | |
| Mushrooms | 250 Gram, sliced | |
| Onion | 1 , chopped | |
| Flour | 2 Tablespoon | |
| Lemon pepper seasoning | 1 Teaspoon | |
| Chicken stock | 3 Cup (16 tbs) | |
| One quarter cup white wine | ||
| Bay Leaf | 1 | |
| One quarter cup cream | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Combine butter, mushrooms and onion in large bowl, cover, cook on HIGH for five minutes. Stir once during cooking.
2. Mix in flour, lemon and pepper, stock, wine and bay leaf, cover, cook on HIGH for ten minutes. Stir once during cooking.
3. Remove bay leaf, puree 2 cups of soup in blender or processor. Return to remaining soup. Stir in cream or use skimmed milk if you prefer, sprinkle with parsley and adjust seasonings to taste.
2. Mix in flour, lemon and pepper, stock, wine and bay leaf, cover, cook on HIGH for ten minutes. Stir once during cooking.
3. Remove bay leaf, puree 2 cups of soup in blender or processor. Return to remaining soup. Stir in cream or use skimmed milk if you prefer, sprinkle with parsley and adjust seasonings to taste.
Chef
