Categories: Soups

Ingredients

• 1/2 c minced onion
• 1 stick unsalted butter
• 12 c rich chicken broth (I used Swansons lo-sodium)
• 2 springs parsley
• Pinch thyme (I used fresh)
• 3 lbs mushrooms (I used baby portabellos)
• trimmed and sliced very thinly
• 1/2 tsp salt
• 1 tsp lemon juice
• 4 egg yolks, beaten
• 1 cup whipping cream

Directions

1. Cook the onions in 4 tbsp butter til soft. Add mushrooms, lemon juice, thyme, salt, pepper and cook down. Add broth and simmer 10 minutes. Puree in blender and add back to pot.

2. in a separate pot, melt 1 tbsp butter and saute another 2 lbs of sliced mushrooms and 1 tsp salt until soft and tender and add to soup.

3. Beat egg yolks and cream until blended. Stir in a cupful of the hot broth one tablespoon at a time by tiny increments until it is tempered. Important do this very slowly. Add the cream and egg yolks back to the soup and heat to below a simmer. Do not boil, otherwise it will curdle. Adjust seasoning. Garnish with chopped parsley and a little sour cream and serve.

Email to a friend | Print this recipe | Back