This is a very delicious and unusual soup. Before tasting it your guests may assume, from the looks, that it is a rich beef broth. They will not only be startled and surprised by its wonderful intense mushroom flavor, but very pleased to know it is, "Healthy Eating" - low carbohydrate and Paleo; bursting with flavour and nutrients.
- 2 Tbsp butter, organic or naturally raised
- 2 – 3 minced shallots
- 1 ½ lbs Crimini mushrooms, ground or chopped fine
- 6 cups organic chicken broth
- ½ tsp pink Himalayan salt
- 1 tsp lemon juice
- 1 lemon, thinly sliced
Place mushrooms in a food processor or blender - use a slow speed to chop/grind them, a handful at a time. Lacking any machinery, the mushrooms can always be finely chopped by hand.
Heat the butter in a large saucepan. Add the shallots and cook until they are translucent, about three minutes. Add the mushrooms and cook five minutes longer, stirring occasionally. Add the chicken broth and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Cool. Strain the soup through a coarse sieve, pressing the mushrooms firmly to extract all the liquid. The strainer must be coarse enough so that some specks of mushroom will go through. Season with the salt and lemon juice. Garnish with lemon slices.
Recipe from Great Dinners from LIFE - 1969