Wolfgang Puck's Mushroom Soup

Here's another special recipe from a famous restaurant, in this case Spago. This one doesn't count as a "copycat" because Wolfgang Puck supplied it himself, as far as I know.

1 lb Mushrooms
1/2 Lemon, juiced
1 tbl Butter
2 tbl Minced shallot
1/2 Bay leaf
1/4 tsp Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 tsp Salt
1/2 tsp Freshly ground pepper
1 tsp Cornstarch dissolved in 1 tbl water
1 tbl Chopped parsley for garnish

Chop 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.