country mushroom soup
(1 rating)
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June, 1988 - Country Home Magazine ... this soup is rich and delicious! It's worthy of company!
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For country mushroom soup
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1 cchopped onion
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1 clovegarlic, minced or pressed
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2 Tbspolive oil
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4 cmushrooms, fresh, sliced
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4 cchicken broth
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2 Tbsptomato paste
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5egg yolks
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1/3 cparmesan cheese
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2 Tbspfresh parsley
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1/4 cport wine
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4 - 6 thick slices of french bread
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extra parmesan cheese, optional
How To Make country mushroom soup
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1Butter and toast the slices of French bread under the broiler. Set aside. Turn broiler OFF, and set your soup bowls in the oven to pre-warm them, while you prepare the soup.
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2In a large, heavy saucepan, cook onions and garlic in oil until onion is tender. Don't let the garlic burn! Add mushrooms and cook another 8 - 10 minutes, stirring frequently. Add broth and tomato paste. Bring to a light boil. Remove from heat.
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3In a small bowl, combine egg yolks, 1/3 cup Parmesan cheese and parsley, stirring until well-mixed.
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4Gradually and slowly add 1 cup of the hot liquid to the egg yolk mix, stirring constantly with a whisk. Then, after the one cup of hot liquid is well-incorporated into the egg yolks, return the egg yolk mixture to the hot soup base mixture, stirring constantly with a whisk. You are doing this so you'll introduce the hot mixture slowly into the egg yolks, and they won't cook instantly and make lumps of hard-boiled yolk. Be sure to stir constantly.
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5Stir well, and return it all to the heat. Bring it all up to temp., until it JUST reaches a soft boil. Add the wine, stir just until heated through, and remove from heat.
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6Place a piece of the toasted, buttered French bread into the bottom of each pre-heated soup dish. Ladle the hot soup over the toast slices. Sprinkle with additional Parmesan cheese, if desired. Serve hot.
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