Cream Of Mushroom Soup Recipe
Foodie, are you looking for a Cream Of Mushroom Soup recipe? It is always prepared with a focus on Vegetable. There is not a single month when I don't serve this yummy Appetizer! I am certain both of us will be in agreement that this Cream Of Mushroom Soup is really delicious.
Ingredients
1 1/2 lb fresh mushrooms
3-4 tablespoons oil for sautéing
2 green onions finely sliced
6 cups chicken stock
1 cup skim milk powder
1 cup water
3 tablespoons cornstarch
3 tablespoons water
Salt to taste
2 egg yolks
Directions
Wash mushrooms; separate caps and stems; then slice half the mushroom caps about 1/8 of an inch thick and coarsely chop the remaining caps and all the stems.
In a stainless steel skillet, or enameled, (iron will discolor the mushrooms), saute the sliced mushroom caps for 2 minutes or until they are lightly colored.
With a slotted spoon, transfer them to a bowl and set aside.
Now in the same skillet, saute the remaining mushroom caps and all the stems and the green onions for 2 minutes.
Set them aside in the skillet.
Put sauteed mushrooms and green onions through a food mill or blend them in a blender until you have a smooth puree.
Put puree and chicken stock together in the top of a double boiler.
Combine skim milk powder and 1 cup water with a wire whisk, not in a blender, and add to puree and stock mixture.
Heat over medium high heat.
Dissolve cornstarch in 3 tablespoons water and stir into soup.
Cook until cornstarch is thickened and has lost its raw taste.
Add salt to taste.
Beat the egg yolks, and add a little of the hot soup to them, whisking as you combine, so as not to cook the egg yolk too quickly.
Then when the egg yolk mixture is warm, gradually beat it into the hot soup with a whisk and turn heat off.
Add reserved mushroom caps.
In a stainless steel skillet, or enameled, (iron will discolor the mushrooms), saute the sliced mushroom caps for 2 minutes or until they are lightly colored.
With a slotted spoon, transfer them to a bowl and set aside.
Now in the same skillet, saute the remaining mushroom caps and all the stems and the green onions for 2 minutes.
Set them aside in the skillet.
Put sauteed mushrooms and green onions through a food mill or blend them in a blender until you have a smooth puree.
Put puree and chicken stock together in the top of a double boiler.
Combine skim milk powder and 1 cup water with a wire whisk, not in a blender, and add to puree and stock mixture.
Heat over medium high heat.
Dissolve cornstarch in 3 tablespoons water and stir into soup.
Cook until cornstarch is thickened and has lost its raw taste.
Add salt to taste.
Beat the egg yolks, and add a little of the hot soup to them, whisking as you combine, so as not to cook the egg yolk too quickly.
Then when the egg yolk mixture is warm, gradually beat it into the hot soup with a whisk and turn heat off.
Add reserved mushroom caps.
