Recipe - Champignons De Paris

2 tablespoon Butter
2 (up to)
3 Shallots; minced
1 pound Fresh mushrooms; ground or
chopped
6 cup Chicken stock
Salt and pepper
1 teaspoon Fresh lemon juice
1 Lemon; thinly cut or sliced up

Melt butter and saute shallots until they are transparent. Add mushrooms
and cook 5 minutes, stirring occationally. Add chicken stoch and bring to a
full boil. Reduce heat and simmer uncovered 30 minutes. Strain the soup
through a coarse sieve, pressing the mushrooms firmly to extract all the
liquid. The strainer must be coarse enough that some of the mushroom
speacks will go through. Season with salt, pepper and lemon juice. Garnish
each soup palte or bowl with 2 lemon slices.

CHE

MONTROSE, HOUSTON

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.