Yield: 4 servings
|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.
Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.
Posted by Michelle Bass. Courtesy of Fred Peters.