Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Creamy Mushroom Soup
Heart-warming Soups
Prep time:
18 minutesCook time :
20 minutes“'It sure isn't like the canned stuff,' my mother said about Grandma's mushroom soup.”
Ingredients
Serves 4
- 2 tablespoons butter
- 2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 cups chicken broth
- 3 tablespoons tomato paste
- 3 tablespoons dry white wine, or 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 egg yolks, lightly beaten
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons chopped fresh parsley
Directions
1
Melt butter in a medium saucepan over medium-high heat. Cook the mushrooms, onion and garlic in hot butter until tender, about 5 minutes.
2
Add broth, tomato paste, wine, salt and black pepper to the mushroom mixture and mix well.
3
Bring to a boil, stirring frequently. Reduce the heat to low. Simmer, covered, stirring occasionally, for 5 minutes.
4
Combine egg yolks, Parmesan and parsley in a medium bowl and mix well. Add 1 cup of the mushroom mixture; return to mushroom mixture in the saucepan.
5
Cook over medium heat, stirring continually, until soup starts to bubble, about 1 to 2 minutes. Cook, stirring continually, for 2 minutes. Serve hot.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma had a great way to keep the remaining tomato paste after using the 3 tablespoons needed for this recipe: She spooned the tomato paste into ice cube trays in 1 tablespoon portions. That way, she could easily use just the number of tablespoons she needed for another recipe.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
