Cream of mushroom soup

Cream of mushroom soup

By
From
Encyclopedia of Food and Cookery
Serves
4-5

The mushrooms are just heated through to preserve their full flavour.

Ingredients

Quantity Ingredient
30g butter
6 spring onions, finely chopped
or 1 small onion, finely chopped
1 small garlic clove, crushed, (optional)
2 tablespoons plain flour
pinch nutmeg
750ml warm chicken stock
185g flat mushrooms, sliced
2 egg yolks
125ml cream
salt and freshly ground black pepper
lemon juice
3-4 button mushrooms, finely sliced, to garnish
or chives, snipped, to garnish
or fresh tarragon, to garnish

Method

  1. Melt butter in heavy saucepan, add spring onions or onion and garlic, if using, and cook gently until soft but not coloured. Stir in flour and nutmeg and cook for 1 minute, then remove saucepan from heat and cool a little. Add warm stock, stirring until smoothly blended. Return to medium heat and stir until boiling.
  2. In several batches, purée soup with sliced flat mushrooms in a blender or food processor. Return to saucepan and heat to just below boiling point.
  3. Beat egg yolks with cream, stir in a little of the hot soup and stir this mixture back into pan. Heat gently, stirring constantly, until soup becomes glossy and thickens a little. Season with salt, pepper and lemon juice and serve garnished with mushroom slices or herbs.
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