Wolfgang Puck's Mushroom Soup

* Exported from MasterCook *

WOLFGANG PUCK'S MUSHROOM SOUP

Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : Restaurants Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Mushrooms
1/2 Lemon, juiced
1 tb Butter
2 tb Minced shallot
1/2 Bay leaf
1/4 ts Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 t Salt
1/2 ts Freshly ground pepper
1 t Cornstarch
-dissolved in 1 T water
1 tb Chpd parsley, garnish

Chop mushrooms with lemon juice in food processor.
Melt butter in large skillet over medium heat. Add
shallot and saute lightly. Add mushrooms, bay leaf and
thyme and cook, stirring frequently, until liquid is
completely evaporated, about 10 minutes. Blend cream,
chicken stock, salt and pepper and bring to boil.
Reduce heat and simmer 20 minutes. Add dissolved
cornstarch and simmer 10 minutes longer. Adjust
seasoning. Ladle into heated bowls and sprinkle with
parsley. Makes 4 to 6 servings.



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