- 1 1/4 pounds white mushrooms—1 pound finely chopped, 1/4 pound thinly sliced
- 1 tablespoon fresh lemon juice
- 4 1/2 cups chicken stock or low-sodium broth
- 1 pound shiitake mushrooms, stems discarded and caps finely chopped
- 2 large garlic cloves, minced
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/4 cup crème fraîche
- 1 1/2 teaspoons 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.
The soup and sautéed mushrooms can be refrigerated separately overnight. Reheat gently.
One Serving 137 cal, 7.5 gm fat, 3.0 gm sat fat, 10 gm carb, 0 gm fiber, 7 gm protein.