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    Cream of Mushroom Soup

    List of Ingredients




    1 pound fresh mushrooms
    1/4 cup butter
    2 whole shallots, minced
    2 cups milk
    1 cup heavy cream
    4 egg yolks
    1/2 cup sherry
    Salt
    Black pepper

    Recipe



    Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8" slices. Chop stems and remaining caps. Melt two tablespoons butter in an enameled or stainless steel skillet and saut� the sliced caps until they just turn color, about five minutes. Remove from skillet. Add two tablespoons butter to skillet and saut� chopped mushrooms and shallots until just tender, about 10 minutes.

    Combine chopped mushrooms and shallots with milk in a medium saucepan. Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg yolks until light and lemon-colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and beating constantly. Add sherry and heat through, but do not allow to boil.

 

 

 


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