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Country Mushroom Soup

1 c Onion; chopped
1 Clove garlic; minced
2 tb Olive oil
4 c Mushrooms; sliced
4 c Chicken stock
2 tb Tomato paste
5 Egg yolk
1/3 c Parmesan cheese; grated
2 tb Parsley sprigs; snipped
1/4 c Port wine
4 Thick slice French bread
-loaf; buttered & toasted
Parmesan cheese; to garnish


In large heavy saucepan cook the onions and garlic in the olive oil over moderate heat till onion is tender. Add mushrooms and cook 10 minutes more, stirring frequently. Add stock and tomato paste; bring to boiling. Remove from heat.

In a small bowl combine the egg yolks, 1/3 cup Parmesan cheese, and parsley, stirring till well mixed. Gradually add 1 cup of the hot liquid to the egg yolk mixture, stirring constantly with a whisk. Add the egg yolk mixture to mushroom mixture, stirring constantly. Return to heat and cook mixture till it just begins to boil. Add the port wine; cook and stir just till heated through.

Divide the toast slices among 4 to 6 heated soup bowls. Ladle the soup over the toast. Sprinkle each serving with additional Parmesan cheese, if desired.


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