Classic Mushroom Soup
|Garlic||1 Clove (5 gm), quartered|
|White button mushrooms||1 Pound|
|All purpose flour||3 Tablespoon|
|Madeira wine||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Chopped parsley||1 Tablespoon|
Put the shallots, garlic and butter in a casserole.
Cover and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and slice them finely.
Sift the flour into the casserole.
Add 1 1/4 cups (300 ml/ 1/2 pint) of water.
Microwave on HIGH for 3 minutes, stirring from time to time, with a hand whisk.
Stir in the mushrooms, salt and pepper.
Cover and micro wave on HIGH for 10 minutes.
When the mushrooms are cooked, remove 2 tablespoons of mushrooms from the casserole and put in a soup tureen.
Add the Madeira, lemon juice and egg yolk to the mushrooms in the tureen and stir well.
Puree the remaining mixture in a food processor.
Put the milk in a bowl and heat on HIGH for 4 minutes.
Add the milk to the mushroom puree and pour the mixture into the soup tureen over the mushrooms.
Stir well, taste and adjust seasoning.
Sprinkle with chopped parsley