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Mushroom Lemon Soup Recipe

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This recipe for Mushroom Lemon Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Hurlbert
Added: Thursday, March 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 onions, quartered
1 lb. shitake mushrooms
3 T. olive oil
6 c. vegetable broth (or chicken broth if you prefer)
Salt and freshly ground black pepper
4 lemons, halved
1 lemon, sliced thinly

Directions:
Directions:
Purée the onions in a food processor.
Clean the mushrooms and finely chop in a food processor.
In a medium saucepan, heat the olive oil. Cook the onions in a saucepan until transparent. Then add the mushrooms and cook for 4 minutes. Add the broth, salt, and pepper, and simmer for 30 minutes.
Ladle the soup into bowls and squeeze the juice from 1/2 lemon into each bowl. Garnish each bowl with a lemon slice.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Fresh shiitake mushrooms or any other kind of wild mushroom make the soup fantastic, but white mushrooms also work and are quite delicious.

 

 

 

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