country mushroom soup

(1 rating)
Recipe by
Terrie Hoelscher
Harpers Ferry, WV

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

  • 1 c
    chopped onion
  • 1 clove
    garlic, minced or pressed
  • 2 Tbsp
    olive oil
  • 4 c
    mushrooms, fresh, sliced
  • 4 c
    chicken broth
  • 2 Tbsp
    tomato paste
  • 5
    egg yolks
  • 1/3 c
    parmesan cheese
  • 2 Tbsp
    fresh parsley
  • 1/4 c
    port wine
  • 4 - 6 thick slices of french bread
  • extra parmesan cheese, optional

How To Make country mushroom soup

  • 1
    Butter 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.
  • 2
    In 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.
  • 3
    In a small bowl, combine egg yolks, 1/3 cup Parmesan cheese and parsley, stirring until well-mixed.
  • 4
    Gradually 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.
  • 5
    Stir 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.
  • 6
    Place 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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