2 tbsp butter
2 lb. fresh Mushrooms, thinly sliced
1/3 cup flour
6 cups chicken broth
1/2 tsp dried Italian seasoning
1 bay leaf
1/4 cup chopped green onions
2 large egg yolks
1/2 cup 5% table cream
salt & pepper to taste
2 tbsp minced parsley (optional)
In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Slowly stir in broth; bring to boil, stirring constantly. Add Italian seasoning, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat 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 of water if soup is too thick. Add pepper to taste. Serve sprinkled with parsley, if desired.
Makes 8 servings
Note: If table cream is substituted and allowed to boil it will curdle.
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