Classic Mushroom Soup Recipe
Mushroom Soup is a very common soup with impeccable taste. The unimpeachable blend of shallots, garlic clove, butter, white button mushrooms, flour, Madeira, egg yolk, milk with dash of salt and pepper make the Mushroom soup favorite all around the globe.
Summary
Ingredients
| Shallots | 3 , chopped | |
| Garlic | 1 Clove (5gm), quartered | |
| Butter | 2 Tablespoon | |
| White button mushrooms | 1 Pound | |
| All purpose flour | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Madeira | 3 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Egg yolk | 1 | |
| Milk | 2 1/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped |
Directions
Put the shallots, garlic and butter in a casserole.
Cover and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and slice them finely.
Sift the flour into the casserole.
Add 1 1/4 cups (300 ml/ 1/2 pint) of water.
Stir well.
Microwave on HIGH for 3 minutes, stirring from time to time, with a hand whisk.
Stir in the mushrooms, salt and pepper.
Cover and micro wave on HIGH for 10 minutes.
When the mushrooms are cooked, remove 2 tablespoons of mushrooms from the casserole and put in a soup tureen.
Add the Madeira, lemon juice and egg yolk to the mushrooms in the tureen and stir well.
Puree the remaining mixture in a food processor.
Put the milk in a bowl and heat on HIGH for 4 minutes.
Add the milk to the mushroom puree and pour the mixture into the soup tureen over the mushrooms.
Stir well, taste and adjust seasoning.
Sprinkle with chopped parsley
Cover and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and slice them finely.
Sift the flour into the casserole.
Add 1 1/4 cups (300 ml/ 1/2 pint) of water.
Stir well.
Microwave on HIGH for 3 minutes, stirring from time to time, with a hand whisk.
Stir in the mushrooms, salt and pepper.
Cover and micro wave on HIGH for 10 minutes.
When the mushrooms are cooked, remove 2 tablespoons of mushrooms from the casserole and put in a soup tureen.
Add the Madeira, lemon juice and egg yolk to the mushrooms in the tureen and stir well.
Puree the remaining mixture in a food processor.
Put the milk in a bowl and heat on HIGH for 4 minutes.
Add the milk to the mushroom puree and pour the mixture into the soup tureen over the mushrooms.
Stir well, taste and adjust seasoning.
Sprinkle with chopped parsley
Chef
