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.
- 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
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.