French Mushroom Soup Using Chicken
|Butter||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound|
|Flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Egg yolks||2 Large|
|Whipping cream||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Minced parsley||2 Tablespoon|
In large heavy soup pot, melt butter over medium heat.
Sauté mushrooms for 5-6 minutes or until mixture from mushrooms have evaporated.
Sprinkle flour over mushrooms and cook 1 minute.
Gradually stir in broth; bring to boil, stirring constantly.
Add thyme, bay leaf and green onions; reduce heat and cover.
Simmer 15- 20 minutes.
Remove bay leaf.
In small bowl whisk egg yolks with cream; stir 1cup hot broth into cream mixture and then return all to saucepan.
Heat over low heat until hot about 5 minutes; add pepper to taste.
Serve sprinkled with parsley.
Makes 8 servings
Note: If table cream is substituted and allowed to boil it will curdle.
Variation: Add ¼ cup medium sherry.
For more information please visit:http://www.mushrooms.ca