Recipe courtesy of Wolfgang Puck
Mushroom Soup
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- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 48 g
- Saturated Fat
- 30 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 173 mg
- Sodium
- 763 mg
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 48 g
- Saturated Fat
- 30 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 173 mg
- Sodium
- 763 mg
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.
