The perfect starter for a dinner party! Serve with a crusty roll or baguette for dipping!
Cream of Mushroom SoupPrint Recipe
- 2 tbsp butter
- 2 lb. fresh mushrooms, thinly sliced
- 1/3 cup flour
- 6 cups chicken broth
- 1⁄2 tsp Italian seasoning
- 1 bay leaf
- 1⁄4 cup chopped green onions
- 2 large egg yolks
- 1⁄2 cup 5% table cream
- Salt & pepper to taste
- 2 tbsp minced parsley (optional)
In a large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute.
Slowly stir in broth; bring to boil, stirring constantly.
Add Italian seasoning, bay leaf and green onions; reduce heat and cover.
Simmer 15- 20 minutes. Remove bay leaf.
In a small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes, do not allow to boil.
Using a hand blender (or food processor), blend soup until it has reached the desired consistency. Add 2 tbsp of water if soup is too thick. Add pepper to taste.
If desired, serve with a dollop of cream and fresh mushrooms, sprinkled with parsley.
Courtesy of Mushrooms Canada
Mushrooms Canada was founded in 1955 as a voluntary, non-profit organization. Mushrooms Canada advocates food safety, good nutrition and the proper care and handling of fresh Canadian mushrooms. Fresh mushrooms are available 24/7/365 from Canadian farms.