In a 6quart stock pot, sauté 2tbsp butter, mushrooms, salt, pepper, lemon juice and onion until tender, about 7-10 minutes. Add in 3 cup prepared stock and bring to a boil. Add fresh herbs and boil for 10 minutes. Reduce heat to low, cover and simmer for 20 minutes.
Make a roux in a skillet by melting remaining 2tbsp butter and slowly adding Kinnikinnick All Purpose Flour Blend while whisking over medium heat. Whisk for 2-3 minutes (roux should be smooth and a light cream colour). Slowly add cream to roux while continuing to whisk over low heat until smooth.
Slowly pour cream mixture into soup, stirring continuously. Stir until mixture is dispersed evenly through soup.
Simmer soup for 20 minutes, do not boil.
Top each bowl of soup with fresh chives. Serve with your favourite Kinnikinnick Bread or Buns. Serves 4-6
Tips & Variations
For a dairy free soup version, omit the roux and creams, use olive oil instead of butter. Cook soup until flavours are well mingled and mushrooms are tender.
For our version we used 200g crimini mushrooms, 150g white shimeji mushrooms, 100g oyster mushrooms and 454g white button mushrooms.