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Fresh Mushroom Soup
4 1/4 c Chicken stock or broth
1 Clove garlic; crushed
1/2 lb Large flat mushrooms
1/4 c Butter
Salt and freshly ground pepper
1 Egg yolk
1/4 c Light cream
2 Button mushrooms; thinly sliced
Heat the stock with the garlic in a large heavy pan. Roughly chop the large
mushrooms and put about one-third of them into a blender or food processor.
Add one-third of the butter and one-third of the stock and process until
smooth. Pour into a pan for reheating. Repeat twice with the remaining
butter, chopped mushrooms and stock. Heat the mushroom mixture gently until
very hot, then season with salt and pepper to taste. Beat the egg yolk with
the cream until well blended. Stir in a little of the hot soup, then pour
the mixture back into the pan and stir until the soup becomes glossy and
thickens slightly, but do not allow to boil. Serve the soup immediately,
garnished with mushroom slices and with croutons.
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