Yield: 2 Servings
|4¼ cup||Chicken stock or broth|
|1 \N||Clove garlic; crushed|
|½ pounds||Large flat mushrooms|
|\N \N||Salt and freshly ground pepper|
|1 \N||Egg yolk|
|¼ cup||Light cream|
|2 \N||Button mushrooms; thinly sliced|
From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Heat the stock with the garlic in a large heavy pan. Roughly chop the large mushrooms and put about one-third of them into a blender or food processor.
Add one-third of the butter and one-third of the stock and process until smooth. Pour into a pan for reheating. Repeat twice with the remaining butter, chopped mushrooms and stock. Heat the mushroom mixture gently until very hot, then season with salt and pepper to taste. Beat the egg yolk with the cream until well blended. Stir in a little of the hot soup, then pour the mixture back into the pan and stir until the soup becomes glossy and thickens slightly, but do not allow to boil. Serve the soup immediately, garnished with mushroom slices and with croutons.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .