Rich Cream of Mushroom Soup

1. 1

   Clean mushrooms, separating caps and stems.

2. 2

   Slice half of the caps crosswise into 18 inchslices.

3. 3

   Chop stems and remaining caps.

4. 4

   Melt two tablespoons butter in an enameled or stainless steel skillet and saute the sliced caps until they just turn color, about five minutes.

5. 5

   Remove from skillet.

6. 6

   Add two tablespoons butter to skillet and saute chopped mushrooms and shallots until just tender, about 10 minutes.

7. 7

   Combine chopped mushrooms and shallots with milk in a medium saucepan.

8. 8

   Season with salt and pepper to taste.

9. 9

   Simmer 20 to 25 minutes.

10. 10

    Beat egg yolks until light and lemon colored.

11. 11

    Whisk cream into eggs.

12. 12

    Whisk 1/2 cup of hot soup mixture into egg-cream mixture, two tablespoons at a time.

13. 13

    Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and beating constantly.

14. 14

    Add sherry and heat through, but do not allow to boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.