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Mushroom Soup Supreme

Chef.at.Home's picture
Ingredients
  Mushrooms 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Lemon juice 2 Teaspoon
  All purpose flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 4 Cup (64 tbs)
  Chicken broth 2 Teaspoon
  Envelope of instant chicken broth/Chicken broth 2
  Egg yolks 2
  Sherry 1 Teaspoon
Directions

1. Wash mushrooms; trim ends off stems, then cut through caps and stems to make tissue-thin slices.
2. Saute, stirring often, in butter or margarine in a medium-size saucepan for 2 minutes. Sprinkle with lemon juice; toss lightly to mix.
3. Blend in flour and salt; stir in water and instant chicken broth. Cook, stirring constantly, until mixture bubbles 3 minutes.
4. Beat egg yolks well with sherry in a small bowl; blend in about a half cup of the hot mushroom mixture, then stir back into remaining mixture in saucepan. Heat, stirring constantly, 1 minute longer.
5. Ladle soup into heated cups or bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Servings: 
2

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