Try this Wolfgang Pucks Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionChop 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. Makes 4 to 6 servings.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 46 Servings | ||
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Calories: 21 | ||
Calories from Fat: 13 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.7mg | 1 % | |
Sodium 25.9mg | 1 % | |
Potassium 66.9mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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