|
Ingredients
Yields 6 servings
5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
1 egg yolk
1/2 C heavy cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
| | | |
Directions
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it.
Beat the egg in a bowl with cream. Add ladles of the soup to the mixture, one at a time to temper it, then pour into the soup.
Adjust seasonings to taste, and add sherry.
| |
