Prep: 10 minutes
Cooking: 30 minutes
¼ cup (50mL) butter
1lb (500g) fresh mushrooms, thinly sliced
1/3 cup (75mL) flour
6 cups (1.5L) chicken broth
½ tsp (2mL) dried thyme leaves
1 bay leaf
¼ cup (50mL) chopped green onions
2 large egg yolks
½ cup (125mL) whipping cream
2 tbsp (25mL) minced parsley
white pepper to taste
In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, 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; add pepper to taste. Serve sprinkled with parsley.
Makes 8 servings
NOTE: If table cream is substituted and allowed to boil it will curdle.
Variation: Add ¼ cup (50 mL) medium sherry.
More delicious recipes are available on the Mushrooms Canada website at www.mushrooms.ca.