Mushroom Soup

Recipe Ingredients

1 lb	454g / 16oz	Firm white mushrooms - cleaned
		Juice from 1 medium lemon
1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
1/4 teaspoon	1.3ml	Dried thyme
1/2		Bay leaf
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	474ml	Heavy cream
1 1/2 cups	355ml	Chicken Stock - (see recipe)
1 teaspoon	5ml	Cornstarch
1 tablespoon	15ml	Minced 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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