Categories: Soups
Ingredients
- 1/2 c minced onion
- 1 stick unsalted butter
- 12 c rich chicken broth (I used Swansons lo-sodium)
- 2 springs parsley
- Pinch thyme (I used fresh)
- 3 lbs mushrooms (I used baby portabellos)
- trimmed and sliced very thinly
- 1/2 tsp salt
- 1 tsp lemon juice
- 4 egg yolks, beaten
- 1 cup whipping cream
Directions
-
Cook the onions in 4 tbsp butter til soft. Add mushrooms, lemon juice, thyme, salt, pepper and cook down. Add broth and simmer 10 minutes. Puree in blender and add back to pot.
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in a separate pot, melt 1 tbsp butter and saute another 2 lbs of sliced mushrooms and 1 tsp salt until soft and tender and add to soup.
-
Beat egg yolks and cream until blended. Stir in a cupful of the hot broth one tablespoon at a time by tiny increments until it is tempered. Important do this very slowly. Add the cream and egg yolks back to the soup and heat to below a simmer. Do not boil, otherwise it will curdle. Adjust seasoning. Garnish with chopped parsley and a little sour cream and serve.