Mushroom Soup Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter | 2 Tablespoon | |
| Shallots | 4 , finely chopped | |
| Mushrooms | 750 Gram, sliced | |
| Chicken stock | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Cream | 1/3 Cup (16 tbs) | |
| 2 egg yolks, chopped chives, salt and pepper | ||
Directions
Place butter, shallots and mushrooms in a deep casserole dish.
Cover and cook for 3 minutes on HIGH.
Stir in chicken stock and milk.
Cook a further 5 minutes on HIGH.
Blend flour with a little water until smooth.
Stir into soup.
Cook for 2 minutes on HIGH.
In a bowl, beat cream and egg yolks together.
Whisk quickly into hot soup.
Reheat for 3-5 minutes on MEDIUM HIGH.
Season to taste.
Serve hot, sprinkled with chives.
Cover and cook for 3 minutes on HIGH.
Stir in chicken stock and milk.
Cook a further 5 minutes on HIGH.
Blend flour with a little water until smooth.
Stir into soup.
Cook for 2 minutes on HIGH.
In a bowl, beat cream and egg yolks together.
Whisk quickly into hot soup.
Reheat for 3-5 minutes on MEDIUM HIGH.
Season to taste.
Serve hot, sprinkled with chives.
Chef
