Cream Of Mushroom Soup Recipe
This Cream Of Mushroom Soup recipe is one of the gems from my family cookbook. The most important ingredient in Cream Of Mushroom Soup is Vegetable. Indulge yourself in this Cream Of Mushroom Soup as Appetizer. Surely, Cream Of Mushroom Soup is a recipe one can try out any time.
Ingredients
1 lb. mushrooms
1 shallot
4 tablespoons butter
2 tablespoons flour
6 1/3 cups brown stock
salt and pepper
1 egg yolk
2 tablespoons heavy cream
juice of 1lemon
Directions
1 Wipe the mushrooms and slice them finely. Peel and chop the shallot.
2 Heat the butter in a large pan; when hot add the shallot and saute quickly till golden. Then add the sliced mushrooms and saute over medium heat for about 4 minutes. Stir in the flour and cook for a further 2 minutes, then blend in the brown stock off the heat. Return the pan to the heat, season with salt and pepper to taste and cook gently for about 10 minutes.
3 To thicken the soup, blend the egg yolk with the cream and the lemon juice, then stir into the hot soup. Reheat very gently but do not boil. Serve at once
2 Heat the butter in a large pan; when hot add the shallot and saute quickly till golden. Then add the sliced mushrooms and saute over medium heat for about 4 minutes. Stir in the flour and cook for a further 2 minutes, then blend in the brown stock off the heat. Return the pan to the heat, season with salt and pepper to taste and cook gently for about 10 minutes.
3 To thicken the soup, blend the egg yolk with the cream and the lemon juice, then stir into the hot soup. Reheat very gently but do not boil. Serve at once
