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Nutrition Facts
Serving Size 1 (339g) Recipe makes 4 servings
Calories 482
Calories from Fat 430		(89%)
Amount Per Serving		%DV
	Total Fat 47.8g	73%
	Saturated Fat 29.4g	147%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 170mg		56%
Sodium 939mg		39%
Potassium 553mg		15%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 1.3g	5%
	Sugars 2.5g
Protein 7.9g		15%
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Wolfgang Puck"s Creamy Mushroom Soup

Recipe #22183 | 52 min | 12 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: MizzNezz
Mar 11, 2002

From the best soupmaker there is. I found this online and made it the next day. It was a big hit!! Next time I'll double the recipe! I sprinkled a little cheddar cheese on top.

SERVES 4 (change servings and units)

Ingredients

1 lb mushroom, coarsely chopped
2 tablespoons lemon juice
1 tablespoon butter
2 teaspoons minced shallots
1/4 teaspoon thyme
1 small bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream
1 1/2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tbs water
1 tablespoon minced fresh parsley

Directions

1
Sprinkle mushrooms with lemon juice.
2
Melt butter in large heavy saucepan and saute shallots.
3
Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
4
Add salt,pepper,cream, and chicken broth and bring to a boil.
5
Reduce heat and simmer for 20 minutes.
6
Add cornstarch and simmer another 10 minutes,stirring.
7
Sprinkle with parsley.

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Featured Reviews for This Recipe

From: lilsweetie

On Sep 3, 2009

Everyone loved this recipe. I used 1.5 cups light cream and 0.5 cups milk instead of the heavy cream and it was still excellent. I also threw in a cup of cooked chicken for some protein. I will be making this over and over again.

0 people found this review helpful

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From: Chef Robbie #171857

On Jul 15, 2009

This soup is one of my husbands favorites. I add some white wine into the mix and it is soooo good. My friends just rave about this soup. If you don't have fresh parsley then the dry works great.

1 person found this review helpful

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From: Babs in Toyland

On May 20, 2002

Wow - really delicious. I used Portabello mushrooms and used skim milk instead of the cream (trying to loose a few lbs.) and it was still delicious. Will definitely make again & again. Thanks for posting!

7 people found this review helpful

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From: Mymble

On Aug 11, 2005

This was delicious! Next time I might mince half the mushrooms along with coarsely chopping the rest. Be sure to have lots of bread on hand to soak up this yummy soup. Thanks!

6 people found this review helpful

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