Friday, July 31, 2009

Cream of Mushroom Soup 2

Here is another version of the cream of mushroom, requiring less cooking time, less fat and lots of mushrooms.

Serves 6
Preparation Time : 10 mins
Cooking Time : 35 mins
Printable Recipe


12 large mushrooms
3 tbsp butter
1 dash salt
1 egg yolk
10 oz. can of beef consommé + 10 oz. of water (or as instructed)
2 tbsp flour
2 tbsp black pepper
1 tbsp sage
2 cups of cream (15%)
1 onion
1 celery stick thinly sliced
1/2 cup white wine


1. Chop 3/4 of mushrooms into minced cubes and thinly slice the remaining ones. Chop onions into cubes.

2. In a saucepan, boil beef consommé with water and thinly sliced celery.

3. In large pot, cook onions with butter until transparent on medium heat. Add minced mushrooms on low heat.

4. Stir in flour until thick.

5. Pour boiled broth and turn heat up.

6. Add sliced mushrooms, bring it to a boil then turn it to low heat.

7. Add sage, black pepper and white wine. Simmer for 15-20 mins.

8. Turn to very low temperature. Add cream and let it sit for 5 minutes.

9. Add egg yolk, leave it for 1-2 mins. Serve.


  1. I love the combination of mushrooms and sage. I would be quite happy to eat this soup all day. I always add a little sherry to my mushroom soup - it adds a special touch.

  2. Thanks for sending this post Victor. Just got back from a trip and we need something that's soothing and refreshing without getting so full. Your mushroom soup will defintely comfort us after a long trip.



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