Mushroom Soup

Directions

1Heat the butter in a large saucepan.

2Add the shallots and cook until they are translucent, about three minutes.

3Add the mushrooms and cook five minutes longer, stirring occasionally.

4Add the broth and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Cool.

5Strain the soup through a coarse sieve, pressing the mushrooms firmly to extract all the liquid. The strainer should be coarse enough to allow some of the pieces of mushroom to go through.

6Season with the salt and lemon juice.

7Garnish with lemon slices.