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Creamy Mushroom Soup Recipe Wolfgang Puck Copycat – light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with fresh parsley. Easy to make, with just a few simple ingredients and ready in 30 minutes.
This Creamy Mushroom Soup Recipe Wolfgang Puck Copycat is by far my all time favorite mushroom soups.
Ever since I tried it on a trip to Vegas a few years ago and then recreated it in my kitchen, I haven’t even thought of making a different mushroom soup.
This is now my go to recipe, when it comes to mushroom soup.
It is perfect for lunch, dinner or a party.
Tastes great, even when cold (at least to me).
The recipe is pretty basic, doesn’t require complicated techniques, fancy ingredients or a lot of time.
Ready in 30 minutes and no blending required!
The most time consuming part is cleaning and slicing the mushrooms, but you know what?
You can always get pre-sliced mushrooms.
The wonderful flavors in this Creamy Mushroom Soup Recipe Wolfgang Puck Copycat come from the combination of the thyme, lemon and juices released from the mushrooms.
Using half and half to add some creaminess to the other simple ingredients makes this soup taste heavenly!
Looking for more creamy soups?
Creamy Mushroom Soup Recipe
- 1 1/2 pounds white mushrooms
- Juice from 1 lemon
- 1 tablespoon butter
- 1 small onion chopped
- ¼ teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Vegeta
- 2 cups half & half or heavy cream
- 1 cup water
- 1 tablespoon flour
- Chop mushrooms into medium size pieces. Melt butter in a pan. Saute onion in butter on medium heat for 3-5 minutes . Add mushrooms and pour the lemon juice. Saute them for 10-15 minutes. Add Thyme, black pepper and salt. Add Half&Half or cream, water and Vegeta. Reduce heat and simmer for 10-15 minutes. In a small bowl mix flour with a tablespoon of warm water. Add mixture to soup. Simmer for another 5 minutes.
- Serve in warm bowls. Sprinkle with parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.