Mushroom Cream Soup

Mushroom Cream Soup - Russian Soup Recipe

How to Cook & Prepare Mushroom Cream Soup:

600 g fresh mushrooms 1 onion
2 tblsps flour 2 egg yolks
4 cupsful milk 1 cupful cream or milk
4 tblsps butter (additional)
1 carrot salt

The champignon (common meadow mushroom), the morel and the edible boletus are preferred. Clean and wash the mushrooms. Pass them thorough the mincer. Put the carrot cut in half lengthwise and the whole onion into a saucepan, add one tablespoonful of butter and simmer covered with a lied for 40 to 45 minutes. Add one cupful of water. Bring to the boil. In a separate saucepan blend 2 tablespoonsful of flour with 2 tablespoonsful of butter. Sitr in 4 cupsful of hot milk and 1 cupful of vegetable stock or water. Bring to the boil. Add the braised mushrooms (remove the carrot and onion). Cook for 15 to 20 minutes. Add salt to taste. Garnish with butter and the egg yolks blended with cream or milk (and heated to 70*C (160*F) in the top part of a double boiler). Serve croutons separately.

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