Mushroom Soup Recipe
Ingredients
| 1 Large Clove Garlic | ||
| Melted butter | 2 Ounce | |
| Olive oil | 2 Ounce | |
| Onion | 1 | |
| Mushrooms | 1 Pound, sliced | |
| Chicken stock | 3 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| 2 Oz. White Port | ||
| Egg yolks | 3 | |
| Parmesan cheese | 2 Ounce, grated | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute' garlic and onion in butter and oil.
Add mushrooms.
Cover and cook on medium heat until mushrooms are about 1/3 of their original size.
Add chicken stock, tomato paste and wine.
Salt and pepper to taste.
Simmer for 10 minutes.
Mix in 3 beaten egg yolks, Parmesan cheese and parsley.
Simmer for 5 min.
Add mushrooms.
Cover and cook on medium heat until mushrooms are about 1/3 of their original size.
Add chicken stock, tomato paste and wine.
Salt and pepper to taste.
Simmer for 10 minutes.
Mix in 3 beaten egg yolks, Parmesan cheese and parsley.
Simmer for 5 min.
Chef
