Wolfgang Pucks Creamy Mushroom Soup Recipes

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WOLFGANG PUCK"S CREAMY MUSHROOM SOUP



Wolfgang Puck

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.

Provided by MizzNezz

Categories     Vegetable

Time 52m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb mushroom, coarsely chopped
2 tablespoons lemon juice
1 tablespoon butter
2 teaspoons minced shallots
1/4 teaspoon thyme
1 small bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream
1 1/2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tbs water
1 tablespoon minced fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 481.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 170.7, Sodium 939.8, Carbohydrate 9, Fiber 1.2, Sugar 2.5, Protein 7.9

MUSHROOM SOUP



Mushroom Soup image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Steps:

  • 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.

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