Chilled mushroom soup

Chilled mushroom soup

By
From
Encyclopedia of Food and Cookery
Serves
6

A superb soup with the flavour of fresh mushrooms. Use a good, homemade chicken stock.

Ingredients

Quantity Ingredient
185g flat mushrooms, trimmed
2 teaspoons arrowroot
1 litre strong chicken stock
3 egg yolks
190ml cream
freshly ground white pepper
salt
snipped chives, to garnish

Method

  1. Put mushrooms through a food mill or purée them in a food processor, then rub through a sieve.
  2. Mix arrowroot to a cream with a little of the stock, then bring rest of stock to boil. Add mushroom purée and simmer for 3 minutes. Stir a little of the hot soup into arrowroot mixture, then stir this back into boiling soup.
  3. Beat egg yolks with cream, stir in a little of the hot soup, then turn heat down under soup and stir in egg yolk mixture. Stir until soup becomes glossy and thickens slightly but do not allow to boil. Season with salt and pepper.
  4. Remove from heat, pour soup into a bowl, cool then chill well. Serve garnished with snipped chives.
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