Mushroom Soup Wolfgang Puck visits a mushroom farm and finds out that the demand for the gourmet variety is high — but the supply is low, which is why the best quality mushrooms are pricey!

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Ease of preparation: easy

1 pound firm white mushrooms, cleaned
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, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. Coarsely chop in a food processor.

Melt the butter in a heavy saucepan and lightly sauté the shallots. Add the mushrooms, thyme and bay leaf and sauté over moderate heat for 10 minutes, or until the liquid disappears.
Add the salt, pepper, cream and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced parsley.