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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. |