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Use a 4-5 qt dutch oven or soup pot to melt the butter and saute the shallot.
Clean and chop the mushrooms and add to the pot.
Add lemon juice and saute till mushrooms stop giving off liquid.
Add chicken stock, cream and seasonings, bring to a boil.
Reduce heat to simmer 20 min and check consistency.
Add instant potato flakes a few at a time starting with about 1/4 cup till you are happy. Simmer another 10 minutes before serving.
Serve in warm bowls garnished with fresh parsley or as a special touch rehydrate a dry wild mushroom you then fry and float on top. A dried morel mushroom would be kingly.
Clean and chop the mushrooms and add to the pot.
Add lemon juice and saute till mushrooms stop giving off liquid.
Add chicken stock, cream and seasonings, bring to a boil.
Reduce heat to simmer 20 min and check consistency.
Add instant potato flakes a few at a time starting with about 1/4 cup till you are happy. Simmer another 10 minutes before serving.
Serve in warm bowls garnished with fresh parsley or as a special touch rehydrate a dry wild mushroom you then fry and float on top. A dried morel mushroom would be kingly.