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Mushroom Soup with Parmesan Cheese

Source of Recipe


"Complete Book of Soups and Stews" by Bernard Clayton



List of Ingredients



• 1½ pounds mushrooms
  
• 3 Tbsp vegetable oil
  
• 2 cups thinly sliced scallions, including some green
  
• 2 cloves garlic, minced
  
• 3 Tbsp butter
  
• 2 Tbsp flour
  
• 4 cups beef stock
  
• 1 Tbsp Worcestershire sauce
  
• 1 tsp salt, if desired
  
• Freshly ground pepper, to taste
  
• ¼ cup Burgundy or Chianti
  
• 4 egg yolks
  
• 2 Tbsp finely chopped parsley
  
• ½ cup grated Parmesan cheese
  






Instructions



1. Clean the mushrooms with a brush or wipe with a damp cloth. Snap off the stems and chop them coarsely. Slice the caps thinly, and set aside.
   
   
2. Pour the oil into a medium (3-quart) saucepan, heat, and drop in the chopped mushroom stems, scallions and garlic. Cover and cook over medium-low heat for about 15 minutes, stirring frequently. Set aside for a few minutes to allow the mixture to cool.
   
   
3. Place mixture in a food processor or a food mill. Add a tablespoon or two of the stock to the work bowl so the mushrooms won't stick to the sides of the bowl. Purée into fine particles, but not into a cream.
   
   
4. Return the purée to the heat and, when simmering, add the butter. When melted, sprinkle in the flour. Blend into a smooth paste. Allow to cook for 2 or 3 minutes. Add the stock and Worcestershire. Whisk until smooth, and simmer for 5 minutes. Add the mushroom slices, return to a simmer, and cook for 10 minutes. Add salt and pepper to taste. Add the wine.
   
   
5. Meanwhile, blend together the egg yolks, parsley and Parmesan cheese in a small bowl. Slowly stir the egg mixture into the simmering soup. Serve at once in heated bowls. Pass more grated cheese and hot Italian bread. Or, ladle soup over a slice of peasant bread, buttered and grilled under a broiler until toasty.
   
   Serves 6