Wash, peel and chop the vegetables in medium sized pieces.
Sauté the shallots for 2 minutes before adding the mushrooms and the lemon juice.
Cook the mixture for 5-6 minutes with the lid on.
Cover the mushrooms with the chicken broth, add the bouquet garni, season and bring to the boil. Let it simmer for a further 15 minutes with the lid on.
Remove the bouquet garni and blend the mushroom soup with a hand mixer. Pass through a sieve for a smooth texture.
Season to taste and add the cream as per your liking.
Notes
Combine the button mushrooms with some shitake, straw mushrooms or girolle mushrooms to diversify the flavour.
The lemon juice is used to prevent the oxidation of the button mushrooms. it shouldn’t taste acidic.