Zesty Cream of Mushroom Soup

"I got this recipe from my brother, it is divine. Apparently it's Wolfgang Puck's, except made with half and half instead of cream. Yummy! I hear it's great the next day, but we never have leftovers. I'll confess that I've never added the bay leaf or the parsley."
 
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Ready In:
57mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • On medium heat, in a large, deep saucepan, saute the shallots in butter.
  • Coarsely chop half the mushrooms, and add to shallots, saute until cooked through, about 10 minutes.
  • Chop remaining mushrooms in food processor with the juice of one lemon, then add to saute with thyme and bay leaf, saute 5 more minutes.
  • Add salt, pepper, chicken broth, half and half, and bring to a boil. Reduce heat and simmer for 20 minutes.
  • Add cornstarch and simmer for 10 minutes, stirring constantly. Check seasoning and add the juice of a small lemon, and serve.

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