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Mushroom Soup

As with so many of my recipes, this soup must not be overcooked. You will be delighted at how simple it is to prepare and with the intensity of the mushroom flavor it releases.

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFirm white mushrooms - cleaned
  Juice from 1 medium lemon
1 tablespoon 15mlUnsalted butter
2 tablespoons 30mlMinced shallots
1/4 teaspoon 1.3mlDried thyme
1/2   Bay leaf
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
2 cups 474mlHeavy cream
1 1/2 cups 355mlChicken Stock - (see recipe)
1 teaspoon 5mlCornstarch
1 tablespoon 15mlMinced parsley

Recipe Instructions

Sprinkle the mushrooms with lemon juice. In a food processor, fitted with a metal blade, coarsely chop the mushrooms.

Melt the butter in a heavy saucepan over medium heat, and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute for 10 minutes, or until the liquid disappears.

Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.

In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly.

Correct seasoning to taste. Serve in warm bowls. Sprinkle with minced parsley.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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