*  Exported from  MasterCook  *
 
                       WOLFGANG PUCK'S MUSHROOM SOUP
 
 Recipe By     : 
 Serving Size  : 46   Preparation Time :0:00
 Categories    : Restaurants                      Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Mushrooms
      1/2                Lemon, juiced
    1       tb           Butter
    2       tb           Minced shallot
      1/2                Bay leaf
      1/4   ts           Dried thyme
    2       c            Whipping cream
    1 1/2   c            Chicken stock
    1       t            Salt
      1/2   ts           Freshly ground pepper
    1       t            Cornstarch
                         -dissolved in 1 T water
    1       tb           Chpd parsley, garnish
 
   Chop mushrooms with lemon juice in food processor.
   Melt butter in large skillet over medium heat.  Add
   shallot and saute lightly. Add mushrooms, bay leaf and
   thyme and cook, stirring frequently, until liquid is
   completely evaporated, about 10 minutes. Blend cream,
   chicken stock, salt and pepper and bring to boil.
   Reduce heat and simmer 20 minutes. Add dissolved
   cornstarch and simmer 10 minutes longer. Adjust
   seasoning. Ladle into heated bowls and sprinkle with
   parsley. Makes 4 to 6 servings.
  
 
 
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