Subtle herbs
compliment the rich mushroom flavour in this decadent soup. It makes a perfect
starter to a luncheon or dinner party.
French Mushroom Soup
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
- ¼ cup butter 50
mL
- 1 lb fresh Mushrooms, thinly sliced 500 g
- 1/3 cup flour 75
mL
- 6 cups chicken broth 1.5
L
- ½ tsp dried thyme leaves 2
mL
- 1 bay
leaf 1
- ¼ cup chopped green onions 50
mL
- 2 large
egg yolks 2
- ½ cup whipping cream 125
mL
- white
pepper, to taste
- 2 tbsp minced parsley 25 mL
Instructions:
In large heavy soup pot, melt butter over medium heat; sauté
mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated;
sprinkle flour over mushrooms and cook 1 minute.
Gradually stir in broth; bring
to boil, stirring constantly.
Add thyme, bay leaf and green onions; reduce heat
and cover. Simmer 15- 20 minutes. Remove bay leaf.
In small bowl whisk egg
yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then
return all to saucepan.
Heat over low heat until hot about 5 minutes; add
pepper to taste. Serve sprinkled with parsley.
Makes 8 servings
NOTE: If table
cream is substituted and allowed to boil it will curdle.
Variation: Add ¼ cup (50 mL) medium sherry.
Nutritional Information:
Per Serving
Calories: 162
Protein : 3.8 g
Fat: 12.6 g
Carbohydrates: 7.4 g
Dietary Fibre: 1.1 g
