family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
October 21, 2017, 09:44:30 PM

Login with username, password and session length
Search:
   
Advanced search
* Home Help Search Login Register
+  E-nterests.com Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  French Mushroom Soup
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: French Mushroom Soup  (Read 1095 times)
cappuccino
Administrator
Hero Member
*****
Gender: Female
Posts: 662


a cup of cappuccino a day


WWW
French Mushroom Soup
« on: November 23, 2007, 07:56:50 AM »

(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
Logged

Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines