French Mushroom Soup

1. 1

   In large heavy soup pot, melt butter over medium heat; saute 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, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In 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; add pepper to taste. Serve sprinkled with parsley.

2. 2

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

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.