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Mushroom puree soup (8-10 servings)
8 servings
Fry finely chopped onions in butter for 5 minutes. Add the chopped mushrooms and fry for a further 5 minutes. Without removing from the heat, add, stirring, flour, and then pour chicken broth. Add the parsley, celery and cook for 45 minutes over a low heat. Remove sprigs of parsley and celery. Whisk the egg yolks with cream and a thin trickle into the hot soup, removed from the heat, after which the soup is put on the heat again. Stirring, bring a little to the boil. Salt to taste and serve.
Fry finely chopped onions in butter for 5 minutes. Add the chopped mushrooms and fry for a further 5 minutes. Without removing from the heat, add, stirring, flour, and then pour chicken broth. Add the parsley, celery and cook for 45 minutes over a low heat. Remove sprigs of parsley and celery. Whisk the egg yolks with cream and a thin trickle into the hot soup, removed from the heat, after which the soup is put on the heat again. Stirring, bring a little to the boil. Salt to taste and serve.
onions - 1 piece, butter - 1 tbsp. spoon, fresh white mushrooms - 400 g, flour - 2 tbsp. spoons, chicken broth - 6 glasses, parsley greens - 2 leaves, celery (greens) 2 leaves, yolk - 2 pieces, cream 20% 1 cup
