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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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This is a really good soup that my friend John made for me a long time ago and it's wonderful. I think that he got it originally from Martha Stewart and tweaked it. So good! Ingredients:
1/2 cup minced yellow onions |
stick unsalted butter |
6 tablespoons flour |
12 cups chicken stock (box swanson’s) |
2 sprigs parsley |
1 bay leaf |
2 or 3 pinches of thyme |
3 pounds mushrooms (shitake, portobello, button, wild – general) |
1/2 teaspoon kosher salt |
1/2 lemon (put in chicken stock) |
4 egg yolks |
1 cup heavy cream |
parsley to garnish |
Directions:
1. In a big stock pot: Sautee onion in 1/2 stick of butter. While doing this throw in flour to make paste then add the chicken stock. Throw in the parsley, bay leaf and thyme. Simmer 20 - 30 minutes.
2. In a separate pan add the rest of the butter, all of the mushrooms and 1/2 of the lemon juice and sprinkle with salt. Throw into the soup and simmer 5 minutes.
3. Beat together the egg yolks and cream then TEMPER. (Otherwise you will scramble the eggs.) Garnish with parsley and add salt and pepper to taste.
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