| Cream of Artichoke & Mushroom Soup
1 can of artichoke hearts
10 ounces of fresh mushrooms
2 tablespoons of butter
1 garlic clove, minced
12 ounces of chicken stock
2 cups of heavy cream
4 egg yolks
1 tablespoon of sherry
salt and pepper, to taste
Melt butter, and sauté mushrooms, garlic, and celery, until just tender (about 3-4 minutes). Slice each artichoke heart into 4ths or 6ths. Reserve liquid. Combine mushrooms, artichokes, and liquid with stock and sherry in a soup kettle. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes. Beat egg yolks, add cream, and beat again. Pour about 1/2 cup of soup broth into cream, mix well. Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and stirring constantly. Simmer for 30 minutes, but do not allow to boil. Serves 6. |
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