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Mushroom Soup With Eggs And Cream

Veggie.Lover's picture
  Mushrooms 1 Pound
  Onion 1 Medium, chopped
  Leek 1 Small, cleaned
  Celery sticks 3 , sliced
  Potatoes 4 Ounce, peeled
  Butter 2 Ounce
  Vegetable oil 2 Fluid Ounce
  Water 2 Pint
  Milk 2 Pint
  Double cream 4 Fluid Ounce
  Cornflour 1 Ounce
  Ground black pepper To Taste
  Mace 1 Pinch, ground
  Turmeric 1 Pinch, ground
  Celery seeds 1 Pinch
  Garlic 1 Clove (5 gm), crushed
  Lemon juice 1 Tablespoon

1. Trim the ends of the mushrooms stalks
2. Wash and dry the mushrooms and stalks carefully
3. Rinse and dry the vegetables carefully too

4. In a large pan, heat the butter and oil
5. Add the vegetables to the pan and sauté for 8 minutes
6. Cover with a lid and cook; stirring now and again
7. Add the water to the pan and boil for 25 minutes
8. Strain the vegetables and return the stock to the pan.
9. In a blender bowl, tip in the vegetables and a little of the stock and liquidize
10. Add the milk to the puree and mix well again
11. In a large bowl, tip in the egg yolks, cream and cornflour in a bowl and then add to the soup
12. Mix well and reheat gently till it reaches a boil
13. Allow to boil for 5 minutes
14. Season to taste and add the spices
15. Add the garlic and check the seasoning again
16. Lastly add the lemon juice and the rind

17. Serve hot with toasted bread

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2586 Calories from Fat 1772

% Daily Value*

Total Fat 199 g306.4%

Saturated Fat 55.3 g276.3%

Trans Fat 0 g

Cholesterol 217.9 mg72.6%

Sodium 565.7 mg23.6%

Total Carbohydrates 168 g55.8%

Dietary Fiber 16.7 g66.9%

Sugars 77.3 g

Protein 56 g112.1%

Vitamin A 119.1% Vitamin C 135.9%

Calcium 135.7% Iron 50.4%

*Based on a 2000 Calorie diet

Mushroom Soup With Eggs And Cream Recipe