Cream Of Mushroom Soup
|Brown stock||6 1⁄3 Cup (101.33 tbs)|
|Heavy cream||2 Tablespoon|
|Lemon||1 , juiced|
1 Wipe the mushrooms and slice them finely. Peel and chop the shallot.
2 Heat the butter in a large pan; when hot add the shallot and saute quickly till golden. Then add the sliced mushrooms and saute over medium heat for about 4 minutes. Stir in the flour and cook for a further 2 minutes, then blend in the brown stock off the heat. Return the pan to the heat, season with salt and pepper to taste and cook gently for about 10 minutes.
3 To thicken the soup, blend the egg yolk with the cream and the lemon juice, then stir into the hot soup. Reheat very gently but do not boil. Serve at once