add to shopping list Ingredients

1 quart button mushrooms
¼ cup minced onions
3 tablespoons butter
3 tablespoons flour
6 cups hot chicken broth
3 tablespoons fresh parsley - chopped
1 bay leaf
¼ tsp Thyme
pepper to taste
1 tsp Lemon Juice
2 Egg yolks
½ cup Heavy Cream

Preparation

In a saucepan cook the onions slowly in the butter for 8-10 minutes until they are tender, but not browned.

Add the flour and stir over moderate heat for 3 minutes without browning.

Off heat, beat in the hot chicken stock and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems and simmer partially covered for 20 minutes or more.

Melt two tablespoons of butter in a separate saucepan. When it is foaming, toss in the mushrooms and lemon juice. Cover and cook slowly for 5 minutes.

Beat the egg yolk and cream in the mixing bowl. Then beat in hot soup by the spoonfuls until a cup has been added. Gradually stir in the rest. Correct seasonings. Return the soup to the pan and stir over moderate heat for a minute or two to poach the egg yolks, but do not let the soup come near to a simmer.

Post a Question or Comment

Reviews

3/02/10

Theresa111 says:

I loved the photograph of this soup. This is one of my very favorite soups.

Post A Review