| Cream of Mushroom Soup
16 ounces of fresh mushrooms
2 tablespoons of butter
1 garlic clove, minced
2 cups of chicken stock
2 cups of heavy cream
4 egg yolks
1 tablespoon of sherry
salt and pepper, to taste
Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8-inch slices. Chop stems and remaining caps. Melt butter and sauté mushrooms, garlic, and celery until just tender, about 3 minutes. Combine mushrooms with stock and sherry in a medium sauce pan. 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 mix well. Pour 1/2 cup of soup broth into cream mixture, mix well. Then blend cream 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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