Cream of fresh mushroom soup

Cream of fresh mushroom soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Raw mushrooms are pureéd then merely reheated giving a true fresh mushroom taste.

Ingredients

Quantity Ingredient
1.25 litres chicken stock
1 garlic clove, crushed
250g large mushrooms
60g butter
freshly ground black pepper
1 egg yolk
125ml cream
2 button mushrooms, thinly sliced
salt
croutons, to serve

Method

  1. Heat stock and garlic. Roughly chop large mushrooms. Place about one-third in a blender or food processor with one-third of the butter and stock. Purée until smooth then transfer to a saucepan. Purée remaining mushrooms, butter and stock in 2 batches. Heat mixture gently until very hot; season with salt and pepper.
  2. Beat egg yolk with cream until blended. Stir in a little hot soup then pour this mixture back into the saucepan. Heat gently, stirring, until soup becomes glossy and thickens slightly. Do not boil. Serve immediately garnished with mushroom slices. Pass croûtons around separately.
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