Fresh Mushroom & Parsley Cream Soup Recipe
Ingredients
1/2 pound fresh mushrooms, thinly sliced
1/4 cup (1/8 lb.) butter or margarine
3/4 cup finely chopped parsley
1 can (10 1/2 oz.) condensed beef broth (bouillon)
1/2 cup half-and-half (light cream)
2 egg yolks
1 cup (1/2 pt.) sour cream
Salt
1/2 cup whipping cream
Directions
Saute mushrooms in the butter until lightly browned.
Add parsley and cook, stirring, for a few minutes more.
Add beef broth and half-and-half; simmer for about 3 minutes.
Beat 2 egg yolks with 3/4 cup of the sour cream, stir in some of the hot soup, then return all to pan.
Remove from heat.
Add salt to taste.
Whip heavy cream and stir in the remaining 1/4 cup sour cream.
Heat soup just to boiling point (do not boil) and pour into individual heatproof bowls.
Spoon whipped cream mixture onto soup.
Set under broiler until topping browns.
Add parsley and cook, stirring, for a few minutes more.
Add beef broth and half-and-half; simmer for about 3 minutes.
Beat 2 egg yolks with 3/4 cup of the sour cream, stir in some of the hot soup, then return all to pan.
Remove from heat.
Add salt to taste.
Whip heavy cream and stir in the remaining 1/4 cup sour cream.
Heat soup just to boiling point (do not boil) and pour into individual heatproof bowls.
Spoon whipped cream mixture onto soup.
Set under broiler until topping browns.
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