Creamy Lemon Mushroom Soup
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus lemon
Juice from 3 Paramount Citrus lemons
1 lb. button mushrooms, sliced
2 tablespoons butter
1 onion, diced
2 tablespoons cream
1 tablespoon flour
2 cups water or stock
1 ½ cups milk
1 tablespoon dried mint
1 tablespoon olive oil
Salt and black pepper to taste
Directions
• Zest a lemon using a zester or a fine grater; set aside.
• Juice three lemons with a citrus reamer or juicer; set aside.
• In a medium pan heat butter and sauté mushrooms and onion.
• Add cream and stir well.
• In a large bowl whisk together flour, stock, milk, lemon zest and lemon juice.
• Slowly add this mixture to the sauté.
• Bring to a boil over medium heat.
• Sprinkle with salt and pepper to taste and cook for 5 more minutes.
• Meanwhile in a small skillet heat olive oil and fry dried mint for 1-2 minutes.
• Pour over soup and serve.
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