Cream Of Mushroom Soup Recipe

Summary

Servings6Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Mushrooms1 Pound
 Shallot1
 Butter4 Tablespoon
 Flour2 Tablespoon
 Brown stock6 1⁄3 Cup (101.33 tbs)
 Egg yolk1
 Heavy cream2 Tablespoon
 Lemon1 , juiced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 383 Calories from Fat 240

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 6.6 g32.9%

Trans Fat 0 g

Cholesterol 59.2 mg

Sodium 1513.6 mg63.1%

Total Carbohydrates 29 g9.6%

Dietary Fiber 1.4 g5.4%

Sugars 5.4 g

Protein 8 g15.5%

Vitamin A 8.2% Vitamin C 15.7%

Calcium 1.9% Iron 4.4%

*Based on a 2000 Calorie diet

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
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