Mushroom Soup

331 faves | 6 recommends
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Wolfgang Puck


Great recipe. The key is in the simplicity of the ingredients; they really let the mushroom taste shine through. The lemon keeps the dish light, too. Delicious.
Jess Alagna   •  25 Feb   •  Report
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1 pound firm white mushrooms, cleaned

Juice from 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

1 tablespoon minced parsley

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