FoodRecipesSoup
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. Arrangemushrooms in feed tube and use pusher to guide them onto cutting blade,slicing thinly. Place tomato quarters in feed tube and slice thinly. Placemushrooms 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 carrotsonto cutting blade to shred. Add to pot with other vegetables. Insert steelblade. Peel onion and cut into eighths. Place in container with parsleyand celery; cut into chunks. Process until coarsely chopped. Add to souppot. Add salt and water to vegetables in soup pot. Bring to a boil, lowerheat, and simmer, covered, for 1 hour on a low flame. Beat egg yolk. Poura small amount of hot soup into egg yolk, stirring constantly. Graduallyreturn 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 garlicand scallions forr 7-10 minutes, stirring. Stir in the flour, remove fromheat and bring to room temperature. Return to heat and stir in hot broth,a little at a time, beating constantly. Cook, stirring until bubbly, Stirin the cream and season to taste. Add sliced mushrooms and ladle into bowls.Sprinkle with chives before serving. Keeps well for several days.