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Mushroom Soup With Parmesan

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Ingredients
  Butter/Margarine 1 Ounce (30 Gram)
  Olive oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 1 Pound, thinly sliced (500 Gram)
  Tomato paste 3 Tablespoon
  Vegetable stock 25 Fluid Ounce (3 Cup, 750 Milliliter)
  Sweet vermouth 2 Tablespoon
  Seasonings To Taste
  Egg yolks 4
  Grated parmesan cheese 3 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Crusty bread slice 6 , toasted and buttered
Directions

Heat butter and oil together in a large saucepan.
Saute onion and garlic until onion is tender.
Add mushrooms.
Cook for 5 minutes.
Stir in tomato paste.
Cook, stirring, 1 minute.
Blend in stock, vermouth and seasonings.
Simmer for 10 minutes.
Beat together egg yolks, cheese and parsley.
Whisk into simmering soup.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese

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