Fresh Mushroom & Parsley Cream Soup
|Mushrooms||1⁄2 Pound, thinly sliced|
|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)|
|Sour cream||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
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.