This is not a thick creamy soup, but it's perfect as an entree or side ... or as a sauce over chicken, rice, roast, etc.
As fyi .. we normally use brown mushrooms or a mixture of portabella, crimini and King oyster 'shrooms (all sliced very thin) .. and sometimes use a mixture of half-n-half + heavy cream (yes - we're bad). We don't use salt (esp since broth usually has enough in it) but serve with fresh ground black or white pepper. I've also added brown jasmine or wild rice blend in it for variety. Enjoy!
Fresh Mushroom Soup
- 4 tablespoons butter
- 1/2 pound mushrooms, very thinly sliced
- 2 cups chicken broth
- 3 egg yolks
- 1 cup half-n-half
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon pepper (optional)
Melt butter in a 2-quart saucepan over moderate heat. Reduce heat to low, add mushrooms and cook for 5 minutes, stirring frequently. Add chicken broth, raise heat to moderate, and bring to a boil.
Remove mushroom mixture from the heat. Beat egg yolks in a small bowl ... then beat 1/2 cup of the hot broth into the yolks until mixture is frothy. Gradually pour this mixture back into saucepan, stirring constantly to prevent the eggs from curdling.
Return saucepan to stove over moderate heat, and add half-and-half (and salt and pepper if using). Reheat, uncovered, stirring constantly, but do not let the soup boil. Makes about 2-3 large or 4-6 small servings.
Tips:
1. This recipe can be halved; use 1 large or jumbo egg yolk.
2. For a smooth, more elegant soup, puree soup in a blender or food processor.