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Cream Of Mushroom Soup

creative.chef's picture
Ingredients
  Mushrooms 1 Pound
  Shallot 1
  Butter 4 Tablespoon
  Flour 2 Tablespoon
  Brown stock 6 1⁄3 Cup (101.33 tbs)
  Egg yolk 1
  Heavy cream 2 Tablespoon
  Lemon 1 , juiced
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 383 Calories from Fat 240

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 59.2 mg19.7%

Sodium 1513.6 mg63.1%

Total Carbohydrates 29 g9.6%

Dietary Fiber 1.4 g5.4%

Sugars 5.4 g

Protein 8 g15.5%

Vitamin A 8.2% Vitamin C 15.7%

Calcium 1.9% Iron 4.4%

*Based on a 2000 Calorie diet

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Cream Of Mushroom Soup Recipe