Zesty Cream of Mushroom Soup |
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Prep Time: 12 Minutes Cook Time: 45 Minutes |
Ready In: 57 Minutes Servings: 4 |
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I got this recipe from my brother, it is divine. Apparently it's Wolfgang Puck's, except made with half and half instead of cream. Yummy! I hear it's great the next day, but we never have leftovers. I'll confess that I've never added the bay leaf or the parsley. Ingredients:
1 lb mushroom, sliced |
2 tablespoons lemon juice or 2 small lemons |
1 tablespoon butter, unsalted |
2 teaspoons shallots or 2 teaspoons onions, minced |
1/4 teaspoon thyme |
1 small bay leaf |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
2 cups half-and-half cream |
1 1/2 cups chicken broth |
1 teaspoon cornstarch, dissolved in 1 tablespoon water |
1 tablespoon fresh parsley, minced |
Directions:
1. On medium heat, in a large, deep saucepan, saute the shallots in butter.
2. Coarsely chop half the mushrooms, and add to shallots, saute until cooked through, about 10 minutes.
3. Chop remaining mushrooms in food processor with the juice of one lemon, then add to saute with thyme and bay leaf, saute 5 more minutes.
4. Add salt, pepper, chicken broth, half and half, and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Add cornstarch and simmer for 10 minutes, stirring constantly. Check seasoning and add the juice of a small lemon, and serve.
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