Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced parsley.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Sourdough, Wild Mushroom, and Bacon Dressing

Recipe courtesy of Bobby Flay

French Onion Soup

Recipe courtesy of Keri Poulios

Browse Reviews By Keyword