Mushroom Soup (Soupe Aux Champignons)

1. 1

   Melt half of the butter in a large saucepan and add the onion and celery.

2. 2

   Cook, stirring often, about two minutes.

3. 3

   Add the mushrooms and lemon juice and stir.

4. 4

   Cover and cook over low heat about 15 minutes.

5. 5

   Sprinkle the mushroom mixture with flour and stir to coat evenly.

6. 6

   Add the broth and stir.

7. 7

   Simmer, uncovered, about 10 minutes.

8. 8

   Pour and scrape the mixture into the container of a food processor.

9. 9

   Process to a fine puree.

10. 10

    Return the mixture to a saucepan and bring to the boil.

11. 11

    Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper.

12. 12

    Add the wine and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.