Guest guest Posted July 8, 2000 Report Share Posted July 8, 2000 * Exported from MasterCook * Mushroom Cream Soup Recipe By :Bon Appetit, July 1977 Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons minced onion 1/2 pound white mushrooms -- cleaned and sliced 1 teaspoon lemon juice 3 cups broth 1 tablespoon minced parsley 1/2 cup heavy cream 2 egg yolks Salt and white pepper Sliced mushrooms -- (garnish) Melt butter in a large nonaluminum saucepan. Add onions, sliced mushrooms and lemon juice. Saute over very low heat until onions are limp and mushrooms are tender but not browned. Add broth and parsley and simmer gently for 25 to 30 minutes. Puree soup in a blender and return to the saucepan. In a small bowl, whisk cream with egg yolks until well blended. Stir cream mixture into soup and cook over low heat, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Chill Serve in iced soup cups garnished with mushroom slices. Source: " Jinx Morgan " Copyright: " © Bon Appetit Publishing Corp. 1977 " - - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 19g Total Fat; (92% calories from fat); 2g Protein; 2g Carbohydrate; 163mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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