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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 1/2 c. flour
- 1/2 c. butter
- 3 to 3 1/2 c. chicken stock
- 1 1/2 lb. fresh sliced mushrooms
- 2 finely chopped shallots or scallions
- 1 c. heavy cream
- 3 egg yolks
- Port wine or sherry (optional)
Method
- Melt butter and make paste with flour.
- Heat chicken stock and gradually add to flour paste.
- Add mushrooms to soup base with shallots or scallions.
- Cook 7 minutes, stirring often.
- Mix together heavy cream and egg yolks and gradually ladle soup into cream mixture until they fill a quart measure.
- Gradually bring to a slow boil and boil a few minutes.
- Pour a little Port wine or sherry into each serving, if desired.
