French Mushroom Soup

[cappuccino]

(NC)—Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

Preparation Time: 10 minutes Cooking Time: 30 minutes

1/4 cup butter 50 mL

1 lb fresh Mushrooms,thinly sliced 500 g

1/3 cup flour 75 mL

6 cups chicken broth 1.5 L

1/2 tsp dried thyme leaves 2 mL

1 bay leaf 1

1/4 cup chopped green onions 50 mL

2 large egg yolks 2

1/2 cup whipping cream 125 mL

2 tbsp minced parsley 25 mL

White pepper to taste

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme and bay leaf; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil it will curdle.

Variation: Add 1/4 cup (50 mL) medium sherry.

Nutritional Information: Per Serving

Calories: 162

Protein :  3.8 g

Fat:  12.6 g

Carbohydrates: 7.4 g

Dietary Fibre: 1.1 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com