Mushroom Soup

Summary

Yield
8 Servings
SourceSally Blue (1982)
Prep time
10 minutes
Cooking time
45 minutes
Total time
55 minutes

Ingredients

3 T
butter
1
onion (medium, chopped)
3 T
flour
2
sprigs parsley
1
bay leaf
1⁄4 t
thyme
6 c
chicken stock
1 lb
mushrooms
2 T
butter
 
Dash seasoned salt
1 t
lemon juice
2
egg yolks
1 c
whipping cream
 
splash brandy
 
parsley (chopped)

Instructions

Sauté onions in butter until tender. Add flour and cook for 2 minutes without browning. Add stock and seasonings. Remove the stems from the mushrooms and chop; add to stock and simmer, partially covered, for 20 minutes. Strain, pressing juices from throw-away stems. Return soup to pan. Melt the 2 tablespoons butter in a skillet and sauté the mushroom caps, which have been sliced. Add seasoned salt and lemon juice. Add mushrooms to soup base. Simmer 10 minutes. Beat egg yolks with whisk into cream and slowly stir into soup. Add brandy; heat, but do not boil. Top with chopped parsley to serve. Serves 8 to 10.