Mushroom Cold Soup
Ingredients: 2 tbsp white butter 2-3 minced shallots 1 1/2 pounds or 2 cups mushrooms, chopped fine 6 cups chicken broth 1/2 tsp salt 1 tsp fresh lemon juice Method: Chop up the mushrooms in clumps for consistency. Liquefy the white butter in a large saucepan. Add shallots and cook for about 5 minutes, until translucent. Add mushrooms and cook for 5 minutes longer, stirring occasionally. Add the chicken broth and heat to the point of boiling. Reduce the heat and simmer, uncovered, for 30 minutes. Allow it to cool. Strain the soup through a coarse sieve, pressing firmly to extract all the liquid. Season with salt and lemon juice. Serve chilled.