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Cream of Mushroom Soup




Source of Recipe


Jo Gainey


List of Ingredients




1/4 cup butter
1/2 pound fresh mushrooms, sliced
3 cups basic chicken stock or chicken bouillon
3 egg yolks
1 tablespoon finely minced fresh parsley
Salt, pepper to taste
1 cup cream



Recipe



Melt the butter in a saucepan. Add the mushrooms and saute' until cooked, about 5 minutes. Pour all but a few mushrooms into a blender container, add the broth and egg yolks. Blend until smooth. Stir in the parsley and correct the seasoning. Return to the heat, and stir in the cream and heat gently, stirring until thick and hot. Do not boil. Pour into individual soup bowls and garnish with the remaining mushrooms.


© recipe copyright rjgainey 2000