Cream of Mushroom Soup
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
Preparation:
- 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 saute the sliced caps until they just turn color, about five minutes.
- Remove from skillet.
- Add two tablespoons butter to skillet and saute 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.
This page is made by Pascal Meijer