WOLFGANG PUCK"S CREAMY MUSHROOM SOUP
From the best soupmaker there is. I found this online and made it the next day. It was a big hit!! Next time I'll double the recipe! I sprinkled a little cheddar cheese on top.
Provided by MizzNezz
Categories Vegetable
Time 52m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle mushrooms with lemon juice.
- Melt butter in large heavy saucepan and saute shallots.
- Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
- Add salt,pepper,cream, and chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add cornstarch and simmer another 10 minutes,stirring.
- Sprinkle with parsley.
Nutrition Facts : Calories 481.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 170.7, Sodium 939.8, Carbohydrate 9, Fiber 1.2, Sugar 2.5, Protein 7.9
MUSHROOM SOUP
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
- Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
- Serve in warm bowls. Sprinkle with minced parsley.
WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
- Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
- Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
- Add the tomato basil bisque and stir to combine.
- Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
- Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
- Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
- Enjoy
Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams
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