Wolfgang Puck"s Creamy Mushroom Soup

MizzNezz's Note:

From the best soupmaker there is. I found this online and made it the next day. It was a big hit!! Next time I'll double the recipe! I sprinkled a little cheddar cheese on top.

• Total Time: 52 mins
• Prep Time: 12 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 lb mushroom , coarsely chopped
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 2 teaspoons minced shallots
• ¼ teaspoon thyme
• 1 small bay leaf
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups heavy cream
• 1 ½ cups chicken broth
• 1 teaspoon cornstarch , dissolved in 1 tbs water
• 1 tablespoon minced fresh parsley

Directions:

1. Sprinkle mushrooms with lemon juice.
2. Melt butter in large heavy saucepan and saute shallots.
3. Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
4. Add salt,pepper,cream, and chicken broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Add cornstarch and simmer another 10 minutes,stirring.
7. Sprinkle with parsley.

Reviews

[Marjorie]

I made this recipe using a mixture of cultivated mushrooms (cremini, shitake, oyster) and regular white button mushrooms. It was wonderful. I think the lemon juice and the bay leaf really add another dimension to the flavor. I am glad that I did not look at the nutritional info before I made it. I might not have even tried it. You could cut down on the fat by substituting half-n-half for the heavy cream, but I think it would compromise the taste. I might try it, however.

[riffraff]

I will have to at least double this next time I make it. There was none left when we were done. Very simple to prepare and the ingredients are easy to find.

[Babs in Toyland]

Wow - really delicious. I used Portabello mushrooms and used skim milk instead of the cream (trying to loose a few lbs.) and it was still delicious. Will definitely make again & again. Thanks for posting!