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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Champignons De Paris

Date Added: December 08, 2009


2 Tablespoons Butter
3 Unit Shallots minced
1 Pound Fresh Mushrooms ground or chopped
6 Cups Chicken Stock or vegetable stock
1 Unit Pepper (to taste)
1 Teaspoon Fresh Lemon Juice to taste
1 Unit Lemon thinly sliced
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1. Melt butter and saute shallots until they are transparent.

2. Add mushrooms and cook 5 minutes, stirring occasionally.

3. Add chicken stock and bring to a full boil. Reduce heat and simmer uncovered 30 minutes.

4. Strain the soup through a coarse sieve, pressing the mushrooms firmly to extract all the liquid.

5. The strainer must be coarse enough that some of the mushroom speaks will go through.

6. Season with salt, pepper and lemon juice. Garnish each soup plate or bowl with 2 lemon slices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Mushroom, MSG, Poultry, Sulfites, Fructose Malabsorption, Citric Acid allergies.
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