Wolfgang Puck"s Creamy Mushroom Soup

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
52mins
Ingredients:
12
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. I doubled this recipe after reading the other comments. The lemon juice gives this soup recipe that little bit 'extra'. Thanks for posting.
     
  5. This was the first course of our Christmas dinner and was an absolute hit. Everybody wanted seconds before we moved on to the next course! Followed the recipe exactly, easy to prepare, wonderful flavor. Thanks Inez!
     
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Tweaks

  1. I modify recipes a lot, and this recipe as written was too rich for my household. Subbed 1T keylime juice for the lemon juice, subbed light cream for the heavy cream, added 1/2 cup chicken broth (total of 2 cups) and increased the corn starch to 1T. It makes a lighter soup that still has the creamy/zesty flavor of the original.
     
  2. 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!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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