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Tuesday, December 18, 2012,4:06 AM by
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FRESH MUSHROOM SOUP

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the stock with the garlic in a large heavy pan. Roughly chop the large mushrooms and put about one-third of them into a blender or food processor.
  • Add one-third of the butter and one-third of the stock and process until smooth.
  • Pour into a pan for reheating. Repeat twice with the remaining butter, chopped mushrooms and stock.
  • Heat the mushroom mixture gently until very hot, and then season with salt and pepper to taste.
  • Beat the egg yolk with the cream until well blended. Stir in a little of the hot soup, then pour the mixture back into the pan and stir until the soup becomes glossy and thickens slightly, but do not allow to boil.
  • Garnished with mushroom slices and with croutons.
  • Serve the soup immediately.

INGREDIENTS

  • 2 litres chicken stock
  • 2 clove garlic, crushed
  • 500 grams large flat mushrooms
  • 100 grams butter
  • Salt and freshly ground pepper
  • 2 egg yolk
  • 8 tablespoons single cream
  • 4 button mushrooms, thinly sliced

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