More Great Recipes: Soup

Cream of Mushroom Soup


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 pound fresh mushrooms
1/4 cup butter
2 whole shallots, minced
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
salt
black pepper


Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8" slices. Chop stems and remaining caps. Melt two tablespoons butter in an enameled or stainless steel skillet and saute the sliced caps until they just turn color, about five minutes. Remove from skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and shallots until just tender, about 10 minutes.


Combine chopped mushrooms and shallots with milk in a medium saucepan. Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and beating constantly. Add sherry and heat through, but do not allow to boil.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies