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.

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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.

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