Golden Mushroom Soup

By ghinman

Ingredients

• 1/2 cup butter
• 1/2 cup chopped onion
• 2/3 cup flour
• 6 cups chicken broth
• 1 small bay leaf
• 1/8 tsp. nutmeg
• 1 tbs. salt
• 1/4 cup butter
• 3-4 cups fresh mushrooms, washed and sliced finely
• 2 egg yolks
• 1 1/2 cups whipping cream

Preparation

Step 1

Melt 1/2 cup butte in a 2 qt. heavy bottomed sauce pan (preferably enameled or stainless steel), add onions and cook slowly until onions are transparent. Add flour, stir over fire for 3 min., add the chicken broth and seasonings, whip until all lumps are dissolved. Bring to a boil, simmer slowly for 10 min., stirring occasionally for 15 min., strain.

Heat a good sized skillet, add 1/4 cup butter and mushrooms. Cook over high heat until mushrooms turn graya, but do not brown. Add to soup and simmer 10 min. more. This is the base.

To finish, heat soup up to boiling point, just before serving. In a separate bowl, mix yolks and cream. Start adding hot soup, whipping steadily with a wire whisk. When half of aoup is added. pour it all back into the remaining soup in the sauce pan. Do Not Boil, it will curdle.

Serve immediately.