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Fresh Mushroom & Parsley Cream Soup

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Ingredients
  Mushrooms 1⁄2 Pound, thinly sliced
  Butter/Margarine 1⁄8 Pound
  Chopped parsley 3⁄4 Cup (12 tbs)
  Canned condensed beef broth 10 1⁄2 Ounce (1 Bouillon Can)
  Half and half 1⁄2 Cup (8 tbs) (Light Cream)
  Egg yolks 2
  Sour cream 1 Cup (16 tbs)
  Salt To Taste
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Saute mushrooms in the butter until lightly browned.
Add parsley and cook, stirring, for a few minutes more.
Add beef broth and half-and-half; simmer for about 3 minutes.
Beat 2 egg yolks with 3/4 cup of the sour cream, stir in some of the hot soup, then return all to pan.
Remove from heat.
Add salt to taste.
Whip heavy cream and stir in the remaining 1/4 cup sour cream.
Heat soup just to boiling point (do not boil) and pour into individual heatproof bowls.
Spoon whipped cream mixture onto soup.
Set under broiler until topping browns.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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