Directions:
- In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
- Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
- Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
- In a small bowl, whisk the yolks until they are thick and lemony in color.
- Add the grated Parmesan cheese and parsley; beat well again.
- With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
- Taste and season to taste with salt and pepper.
- Serve immediately in deep or flat bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.16 Kcal (1131 kJ) | ||
| Calories from fat | 162.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.06g | 28% | |
|---|---|---|---|
| Cholesterol | 188.52mg | 63% | |
| Sodium | 842.52mg | 35% | |
| Potassium | 871.93mg | 19% | |
| Total Carbs | 9.61g | 3% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 17.52g | 35% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 3.4mg | 19% | |
| Calcium | 252.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 51.74 Kcal (217 kJ) | ||
| Calories from fat | 31.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 28% | |
|---|---|---|---|
| Cholesterol | 36.1mg | 63% | |
| Sodium | 161.35mg | 35% | |
| Potassium | 166.98mg | 19% | |
| Total Carbs | 1.84g | 3% | |
| Sugars | 1.02g | 21% | |
| Dietary Fiber | 0.46g | 10% | |
| Protein | 3.36g | 35% | |
| Vitamin C | 4.5mg | 39% | |
| Iron | 0.6mg | 19% | |
| Calcium | 48.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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