Fantastic Fresh Cream Of Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Thick cream delicious from scratch cream of mushroom soup. This recipe is from a catering friend from many years ago. Ingredients:
1/2 lb fresh mushrooms |
1/4 cup butter |
2 tbsp chopped onion |
1 cup water |
2 beef bouillon cubes |
2 tbsp all-purpose flour |
1/2 tsp msg |
1/4 tsp salt |
1/8 tsp pepper |
2 cups milk |
2 egg yolks |
Directions:
1. Clean and slice the mushrooms.
2. Heat the butter in a skillet and add the mushrooms with the onions.
3. Cook over medium heat, stir frequently until mushrooms are tender and lightly browned.
4. Cool and put into electric blender with the water, bouillon, flour, MSG, salt and pepper.
5. Cover and blend until ingredients are blended but mushrooms are not too finely chopped.
6. Pour into a saucepan and add the milk.
7. Bring to a boil. Reduce heat and simmer about 5 minutes.
8. Meanwhile, put into the blender container, the egg yolks.
9. Cover and blend 1 or 2 seconds. Add 3 or 4 Tbsp. of hot soup gradually by Tbsp to egg yolk, covering and blending after each addition.
10. Return to hot soup mixture and cook over low heat, stirring constantly 3 to 5 minutes.
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