How to make mushroom soup

If you can weight your pot so you can figure out dosing when your done.

8 tablespoons of butter

2 pounds fresh mushrooms

salt pepper

6 cups chicken stock

2 1/2 cups Heavy Cream 

2 Table spoons of Thyme

Fresh Lemon Juice

Chops the mushrooms and onions so the cook evenly.

Cook until the liquid evaporates. The blue staining will disappear while cooking.  Don't worry this is normal.

Add Chicken stock, thyme and heavy cream and then bring to a boil.

Puree in a food processor in small batches then return to the pot.  Weight the pot when finished to figure out dosage.   Our soup was 1/3 mushrooms by weight.  This is strong soup. It does not take much.  The soup will slowly turn blue as it cools down.