MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wolfgang Puck's Mushroom Soup
Categories: Soups, Mushrooms, Dairy, Poultry, Citrus
Yield: 5 Servings

1 lb Button Mushrooms; rinsed
1/2 Lemon; juiced
1 tb Butter
2 tb Minced shallot
1/2 California Bay leaf
1/4 ts Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 ts Salt
1/2 ts Fresh ground pepper
1 tb Arrowroot *
+=DISSOLVED IN=+
1 tb Water
1 tb Chopped 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.

* Original recipe said cornstarch. But it does not get
along well with the acid in the lemon juice so I used
the arrowroot. -- UDD

Makes 4 to 6 servings.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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