Food

Recipes

Soup

MUSHROOM

1 pound fresh mushrooms
1 small tomato, cut in quarters
2 carrots
1 medium onion
4 sprigs parsley
2 stalks celery
1/2 teaspoon salt
4 cups water
1 egg yolk

Food Processor Directions: Insert slicing disc in food processor. Arrange mushrooms in feed tube and use pusher to guide them onto cutting blade, slicing thinly. Place tomato quarters in feed tube and slice thinly. Place mushrooms and tomatoes in a large pot. Insert shredding disc in food processor. Cut carrots into chunks and place in feed tube. Use pusher to guide carrots onto cutting blade to shred. Add to pot with other vegetables. Insert steel blade. Peel onion and cut into eighths. Place in container with parsley and celery; cut into chunks. Process until coarsely chopped. Add to soup pot. Add salt and water to vegetables in soup pot. Bring to a boil, lower heat, and simmer, covered, for 1 hour on a low flame. Beat egg yolk. Pour a small amount of hot soup into egg yolk, stirring constantly. Gradually return egg yolk mixture to soup. Stir until well blended. Do not boil.




Ultimate Mushroom Soup

(for best of the best, don't skimp and don't substitute!)

1 pound fresh mushrooms, wiped clean and chopped
4 tbsp. unsalted butter
1 clove garlic, minced
6 scallions, chopped
4 tbsp. all purpose flour
4 C hot chicken broth
1 C heavy cream
salt and white pepper to taste
3-6 white mushroom caps, sliced
chopped chives

In a large saucepan over medium heat, saute mushrooms in butter with garlic and scallions forr 7-10 minutes, stirring. Stir in the flour, remove from heat and bring to room temperature. Return to heat and stir in hot broth, a little at a time, beating constantly. Cook, stirring until bubbly, Stir in the cream and season to taste. Add sliced mushrooms and ladle into bowls. Sprinkle with chives before serving. Keeps well for several days.