Mushrooms are also called toadstools. A single Portabella mushroom can contain more potassium than a banana.
1 tablespoon butter or low fat margarine butter flavour
2 tablespoons shallot, chopped
1 large or 2 small garlic cloves, chopped
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon ground dried thyme
Fresh zest from half a lemon
¼ teaspoon pure vanilla extract
1 kg button mushrooms, roughly chopped
1 dried bay leaf
3 cups chicken broth
¼ cup light whipping or cooking cream
¼ cup low fat sour cream
⅛ teaspoon ground nutmeg
For garnish, fresh parsley, chopped
* Blender required for this recipe
1. In a large pot, melt the butter over medium heat. Add the shallots and cook until translucent, then add chopped garlic and sauté for two minutes.
2. Add the salt, pepper and mushrooms, and sauté for about seven minutes, or until shrunken. Add chicken stock. Bring to a simmer and add salt, pepper, lemon zest, vanilla extract, and bay leaf. Leave over low heat for 10 minutes.
3. Remove the bay leaf from mixture. Add cream and sour cream. Simmer for five minutes. Take off heat and allow soup to cool for 20 minutes.
4. Remove the mixture and carefully ladle into a blender and puree. Or use a hand blender and blend within the pot.
5. Return the soup to the pot. Season with nutmeg, salt and pepper, stirring well.
6. Garnish with few leaves of parsley on top of each bowl or for something different, grated lemon zest.