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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 RecipeIngredients 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
Preparation1. Chop 3/4 of mushrooms into minced cubes and thinly slice the remaining ones. Chop onions into cubes.
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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.
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4. Stir in flour until thick.
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5. Pour boiled broth and turn heat up.
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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.
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9. Add egg yolk, leave it for 1-2 mins. Serve.
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.
ReplyDeleteThanks 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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