Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.
1⁄4 Cup (4 tbs)
500 Gram, sliced
1⁄3 Cup (5.33 tbs)
6 Cup (96 tbs)
1⁄4 Cup (4 tbs), chopped
1⁄2 Cup (8 tbs)
2 Tablespoon, minced
Green bell pepper
1.In a large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes, sprinkle flour over mushrooms and cook 1 minute.
2.Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover.
3.Simmer for 15- 20 minutes.
4.In a small bowl whisk egg yolks with cream; stir 1 cup (250 mL) hot broth into cream mixture and then return all to saucepan.
5.Heat over low heat until hot about 5 minutes and season with pepper to taste.
6.Serve hot after sprinkling with parsley.