North European Liver Soup Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Egg yolks | 3 | |
| Onion | 1 , sliced | |
| Nutritional yeast | 2 Tablespoon | |
| Mushrooms | 1/2 pound, sliced | |
| Parsley | 2 Tablespoon, minced | |
| Liver | 1/2 pound, cubed | |
| Stock | 3 Cup (16 tbs) |
Directions
Heat oil in pot.
Lightly saute onion, mushrooms and liver.
Add stock.
Cover.
Simmer gently for 15 minutes.
Remove from heat.
Mix yolks and yeast in small bowl.
Add a small quantity of hot stock.
Blend thoroughly.
Gradually stir egg-yeast mixture into soup.
Serve at once.
Lightly saute onion, mushrooms and liver.
Add stock.
Cover.
Simmer gently for 15 minutes.
Remove from heat.
Mix yolks and yeast in small bowl.
Add a small quantity of hot stock.
Blend thoroughly.
Gradually stir egg-yeast mixture into soup.
Serve at once.
Chef
