Light Mushroom Soup
|Mushrooms||1 Pound, sliced for about 5 cups|
|Unbleached flour||4 Tablespoon|
|Hot water||6 Cup (96 tbs)|
|Vegetable bouillon cubes||5|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
Melt butter or margarine over low heat in a 4-quart pot. Add mushrooms and saute for 3 minutes. Sprinkle flour in, a little at a time, stirring constantly. Add hot water gradually, stirring constantly to avoid lumps. Drop in bouillon cubes and simmer uncovered for 10 minutes. Stir occasionally.
Remove from heat. Add heavy cream and lemon juice. If desired, puree all or half of the soup in a blender or food processor.
Just before serving, heat soup without boiling. Ladle into bowls.