Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 pounds | Mushrooms - sliced |
| 3 tablespoons | All-purpose flour |
| 4 cups | Half and Half |
| 1 \N | Egg yolk - beaten to blend |
| 2 tablespoons | Lemon juice |
| \N \N | Salt and pepper |
Melt butter in heavy large saucepan over medium heat. Add mushrooms and saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper.
Serves 4.
Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.
Posted by Michelle Bass. Courtesy of Fred Peters.