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Mushroom Soup

“Use a mixture of mushrooms including cremini, and shitake ”

INGREDIENTS
  • 1/4 pound butter
  • 1 1/2 pounds sliced mushrooms
  • 1/4 cup chopped green onions
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1 bay leaf
  • 2 large egg yolks
  • 1/2 cup table cream
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon juice
DIRECTIONS
  1. In a large pot, melt butter over medium heat. Add onions and mushrooms; cook until soft.
  2. Stir in flour; cook over low heat for 4 to 5 minutes. Do not brown.
  3. Add stock slowly, glending completely with mushroom mixture.
  4. Add 1 tablespoon parsley, bay leaf and thyme; simmer for 20 minutes.
  5. Remove and discard bay leaf.
  6. In a small bowl, beat egg yolks, lemon juice and cream together until blended. Stir 1 cup of hot soup into mixture to temper. Add cream mixture to soup; heat to just below simmer point. Do not overheat or it will curdle.
  7. Garnish with remaining parsley and serve.

Yield: 6-8 servings

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