Creamy Mushroom Soup Recipe
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 easy in 30 minutes.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 223kcal | Carbohydrates: 13g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 1515mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 17.8mg | Calcium: 137mg | Iron: 1mg