INGREDIENTS
- 16 ounces white mushrooms, coarsely chopped (about 5 cups)
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 / 4 teaspoon dried thyme leaves, crushed
- 1 / 2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 cups Wolfgang Puck's® Organic Vegetable Broth
- 1 / 2 cup heavy cream
- 1 tablespoon minced fresh parsley
Prep: 15 minutes
Cook: 40 minutes
Makes: 4 servings
Cost per recipe: $8.45
Cost per recipe serving $1.41
This recipe uses Wolfgang Puck's® Organic Vegetable Broth
DIRECTIONS:
- Toss the mushrooms and lemon juice in a large bowl.
- Heat the butter in a 4-quart saucepan over medium heat. Add the shallots and cook and stir for 2 minutes. Stir in the mushrooms, thyme and black pepper and cook for 10 minutes or until the mushrooms are tender and the liquid is evaporated, stirring occasionally.
- Add the flour to the saucepan and cook and stir for 2 minutes. Gradually stir in the broth and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the broth mixture is thickened. Stir in the cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.