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4
first-course servingsEasy
Published 1998
It’s the flavors that make this a summer soup. It can also be served cold.
Thinly slice the mushrooms and toss with the lemon juice to prevent discoloration. In a medium saucepan, melt the butter over low heat. Stir in the mushrooms and cook, stirring occasionally, until they are softened and give off their liquid, about 10 minutes. Sprinkle the mushrooms with the flour and cook, stirring occasionally, for 3 minutes.
In a large bowl, whisk the cornstarch into