Prep: 10 minutes

Cooking: 30 minutes

Ingredients

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

Method

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.

Views: 10

Tags: broth, canada, chicken, cream, french, mushroom, saute, sherry, soup, whipping

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