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.