This month-watering creamy and delicious MUSHROOM SOUP is prefect before any entrée or just as a light, quick and refreshing lunch or dinner. Click on “Show more” below to get this fast and easy soup recipe…
CREAM OF MUSHROOM SOUP
2-3 Tablespoons butter
1/2 lb. mushroom caps, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried parsley
3 cup chicken stock
2 egg yolks
1 cup half & half, or substitute with heavy whipping cream or whole milk
In a dutch oven over medium high heat melt butter. Add sliced mushrooms and sauté about 3 minutes.
Add salt, pepper, parsley and chicken broth to sauté mushroom mixture. Bring to a boil, turn down heat, and simmer for 10 minutes.
During this time, whisk cream and egg yokes well together. Add to mushroom mixture after 10 minutes. Stir well. Turn heat up to medium high, stirring constantly just before boiling point. Soup will thicken slightly.
Remove from heat. Serve at once.