Chicken Mushroom Soup Recipe
Ingredients
1/2 pound fresh mushrooms, sliced
1/4 cup (4 tablespoons) butter
2 cups chicken stock
3 egg yolks
1 cup light cream
1/4 teaspoon salt
Dash of pepper
2 to 4 tablespoons sherry
Directions
Saute mushrooms in butter for 5 minutes.
Set aside 6 slices for garnish.
Put chicken stock in the blender, add sauteed mushrooms, and blend until mushrooms are coarsely chopped, less than 1 minute.
Add egg yolks and blend 1 or 2 seconds.
Turn into a saucepan, add cream and heat slowly, stirring constantly, until slightly thickened.
Season with salt, pepper, and sherry.
Garnish with the mushrooms.
Set aside 6 slices for garnish.
Put chicken stock in the blender, add sauteed mushrooms, and blend until mushrooms are coarsely chopped, less than 1 minute.
Add egg yolks and blend 1 or 2 seconds.
Turn into a saucepan, add cream and heat slowly, stirring constantly, until slightly thickened.
Season with salt, pepper, and sherry.
Garnish with the mushrooms.
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