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Creamy Mushroom Soup


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.

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  • 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



Step 1

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.


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