Italian Mushroom Soup With Parmesan |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 3 |
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In 'Soup Suppers' by Arthur Schwartz Ingredients:
1 tablespoon butter |
1 tablespoon extra virgin olive oil |
1 garlic clove, minced |
1 tablespoon finely chopped onion |
1 lb mushroom, thinly sliced |
1 3/4 cups chicken broth |
1 3/4 cups water |
3 tablespoons tomato paste |
3 egg yolks |
1/2 cup freshly grated parmesan cheese |
1/4 cup finely chopped parsley |
coarse sea salt |
fresh ground pepper |
Directions:
1. 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.
2. Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
3. Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
4. In a small bowl, whisk the yolks until they are thick and lemony in color.
5. Add the grated Parmesan cheese and parsley; beat well again.
6. 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.
7. Taste and season to taste with salt and pepper.
8. Serve immediately in deep or flat bowls.
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