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wolfgang puck mushroom soup recipe

Wolfgang Puck's Mushroom Soup Recipe

To me, Wolfgang Puck's mushroom soup captures the essence of earthy flavors inside some truly creamy goodness.
It's crazy, but the simple addition of lemon juice really enhances the mushrooms, giving each spoonful a burst of flavor.
Start by sautéing shallots or onions in butter, adding mushrooms for depth, and finish with fresh thyme for a perfect herbal touch.
Don't forget to use fresh bay leaves; they add an aromatic base that brings everything together.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 lb Mushrooms coarsely chopped
  • 2 tbsp Lemon Juice
  • 1 tbsp Butter
  • 2 tsp Shallots minced
  • 1/4 tsp Thyme
  • 1 small Bay Leaf
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 cups Heavy Cream
  • 1 1/2 cups Chicken Broth
  • 1 tsp Cornstarch

Instructions

  • Sprinkle the mushrooms with lemon juice to prevent them from turning brown and set them aside.
  • In a large saucepan, melt the butter over medium heat and sauté the shallots until they are soft and translucent.
  • Add the mushrooms, thyme, and bay leaf to the saucepan and cook, stirring frequently, until the liquid evaporates.
  • This should take about 10 minutes.
  • Pour in the heavy cream and chicken broth, stirring the mixture well.
  • Bring it to a simmer and let it cook for about 20 minutes.
  • Dissolve the cornstarch in a little water, then stir it into the soup to thicken.
  • Cook for an additional 5 minutes, seasoning with salt and pepper to taste.