Mushroom Soup With Parmesan Cheese |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Different preparation method of a delicous mushroomy eggy broth over toasted bread. Hearty and warming, good soup. Another winner from the Vincent Price Treasury of cooking Ingredients:
1 tablespoon of butter |
1 tablespoon of olive oil |
1 medium onion grated |
1 clove of garlic minced |
1 pound of crimini or white button mushrooms, sliced |
3 tablespoons of tomato paste |
3 cups of chicken stock |
2 tablespoons of italian vermouth, sweet please |
salt and pepper |
4 egg yolks |
2 tablespoons of finely chopped parsley |
3 tablespoons of grated parmesan cheese |
4 one inch thick slices of italian bread, buttered and grilled one side only |
Directions:
1. In a heavy pan, melt the butter and heat with the olive oil.
2. Saute onion and garlic til soft but not brown.
3. Stir in mushrooms and saute for 5 minutes.
4. Add tomato paste.
5. Mix well.
6. Add 3 cups of chicken stock.
7. Stir and add 2 tablespoons of Sweet Italian Vermouth.
8. Add 1/2 teaspoon of salt and generous pinch of ground black pepper.
9. Simmer for 10 minutes.
10. Beat together egg yolks, parmesan and parsley.
11. Butter and grill thick Italian bread on one side only.
12. Place one slice of toast in the bottom of each soup bowl.
13. Beat egg mixture into just boiling soup and then ladle at once over the bread slices.
14. Serve immediately.
15. Enjoy!
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