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Cream of Mushroom Soup
* Exported from MasterCook *
Cream of Mushroom Soup
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:50
Categories : Soups & Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 pound fresh mushrooms
1/4 cup butter
2 whole shallots -- minced
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
salt
black pepper
Clean mushrooms, separating caps and stems. Slice half of the caps
crosswise into 1/8" slices. Chop stems and remaining caps. Melt two
tablespoons butter in an enameled or stainless steel skillet and saute the
sliced caps until they just turn color, about five minutes. Remove from
skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and
shallots until just tender, about 10 minutes.
Combine chopped mushrooms and shallots with milk in a medium saucepan.
Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg
yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of
hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend
egg mixture into the rest of the soup, pouring in a slow, steady stream, and
beating constantly. Add sherry and heat through, but do not allow to boil.
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Nutr. Assoc. : 0 0 1358 902 0 532 0 0 0
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