Subtle herbs complement the rich and creamy mushroom flavour in this fall soup. The perfect starter for a dinner party, serve with a crusty roll or baguette for dipping.
CREAM OF MUSHROOM SOUP
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 8 servings
2 Tbsp butter
2 lb fresh mushrooms, thinly sliced
1/3 cup flour
6 cups chicken broth
1/2 tsp Italian seasoning
1 bay leaf
1/4 cup chopped green onions
2 large egg yolks
1/2 cup 5 per cent cream
? Salt and pepper, to taste 2 Tbsp minced parsley (optional)
In a large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5 to 6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook for 1 minute. Slowly stir in broth; bring to a boil, stirring constantly.
Add Italian seasoning, bay leaf and green onions; reduce heat and cover. Simmer for 15 to 20 minutes. Remove bay leaf.
In a small bowl, whisk egg yolks with cream; stir 1 cup of the hot broth into cream mixture and then return all to soup pot. Heat over low temperature until hot, about 5 minutes. Do not allow to boil.
Using a hand blender or food processor, blend soup until it has reached the desired consistency. Add 2 Tbsp water if soup is too thick. Season with salt and pepper. Serve sprinkled with parsley, if desired.
Note: Do not allow table cream to boil or it will curdle.
Source: mushrooms.ca
