Mushroom Soup With Parmesan Recipe
Ingredients
| Butter/Margarine | 30 Gram | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Mushrooms | 500 Gram, thinly sliced | |
| Tomato Paste | 3 Tablespoon | |
| Vegetable stock | 3 Cup (16 tbs) | |
| Sweet vermouth | 2 Tablespoon | |
| Seasonings, to taste | ||
| Egg yolks | 4 | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Parsley | 2 Tablespoon, chopped | |
| 4 to 6 slices crusty bread, toasted and buttered | ||
Directions
Heat butter and oil together in a large saucepan.
Saute onion and garlic until onion is tender.
Add mushrooms.
Cook for 5 minutes.
Stir in tomato paste.
Cook, stirring, 1 minute.
Blend in stock, vermouth and seasonings.
Simmer for 10 minutes.
Beat together egg yolks, cheese and parsley.
Whisk into simmering soup.
Saute onion and garlic until onion is tender.
Add mushrooms.
Cook for 5 minutes.
Stir in tomato paste.
Cook, stirring, 1 minute.
Blend in stock, vermouth and seasonings.
Simmer for 10 minutes.
Beat together egg yolks, cheese and parsley.
Whisk into simmering soup.
Chef
