Cream of Mushroom-Almond Soup

Comforting, creamy cremini soup with almonds, herbs and spices.


4 tablespoons butter

1 onion, finely chopped

1 pound cremini mushrooms, washed and stems removed, chopped in food processor

4 tablespoons flour

2 cups chicken stock

1 cup ground almonds

1 tablespoon fresh lemon juice

2 cups light cream

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon pepper


Melt butter in a soup pot.  Add onion and mushrooms and saute until tender.  Add flour and stir 1 1/2 minutes.  Add chicken stock, almonds and lemon juice.  Bring to a simmer and cook 5 minutes.  Stir in cream, thyme, nutmeg, salt and pepper.  Heat through without boiling.  Serves 4 - 6.