Never a fan of mushroom soup until Cheesecake Factory made it their 'soup of the day' on Tuesdays . . .now you can consider me converted. Maybe I dream about that soup? Go out on a limb. Live a little. Try it!
This soup, like most soups, is simple to prepare and and has a surprising intensity of mushroom flavor. Watch the soup carefully to avoid overcooking.
1 lb firm white mushrooms, cleaned
Juice from 1 medium lemon
1 T unsalted butter
2 T minced shallots
1/4 tsp dried thyme
1/2 bay leaf
1 tsp salt
1/2 tsp freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 tsp cornstarch
1 T minced parsley
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 sauté the shallots. Add the mushrooms, thyme, and bay leaf and sauté 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.
Recipe courtesy of Wolfgang Puck.