Food & Wine

What's This?
Serving size 6
Total Time


1 ¼ lb white mushrooms, -1 pound finely chopped, 1/4 pound thinly sliced1 Tbsp fresh lemon juice4 ¼ cup chicken stock or low-sodium broth1 lb shiitake mushrooms, stems discarded and caps finely chopped2 large garlic cloves, minced2 tsp vegetable oil salt and freshly ground pepper¼ cup crème fraîche1 ½ tsp ground coriander chopped chervil or parsley, for garnish


In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.


Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper.

Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the coriander and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and chervil and serve.

Tags: Main Dish, Lunch, Gluten Free, Healthy, Mushroom, Easy, Quick, Fall, Winter

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