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Cream Of Mushroom Soup

chef.pierre's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Mushrooms 1 Pound
  Flour 6 Tablespoon
  Chicken broth 6 Cup (96 tbs)
  Bay leaf 1
  Parsley sprigs 2
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 2 Tablespoon
  Lemon juice 1 Tablespoon
  Heavy cream/Half and half 1 Cup (16 tbs)
  Egg yolks 2
  Sour cream 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
Directions

MAKING
1. In a 3-quart saucepan melt butter.
2. Stir in onion and stems from mushrooms. Cook till tender.
3. Add flour and mix.
4. Stir in broth and mix.
5. Cook and stir over low heat until thick.
6. Add bay leaf, parsley sprigs, salt, and pepper.
7. Cook and simmer for 20 minutes.
8. Strain the soup and return back to pan.
9. In a small frying sauté 2 tablespoons butter, sliced mushroom caps and lemon juice.
10. Mix strained broth to it and simmer for 10 minutes.
11. Combine cream and egg yolks.
12. Add little small amount of soup to yolks and mix.
13. Transfer add yolks to soup, stirring constantly.
14. Heat for 2 minutes.
15. Mix sour cream to it.

SERVING
16. Serve the soup hot garnished with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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