• 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 3 cups chicken broth
  • 3 tablespoons tomato paste
  • 3 tablespoons dry white wine
  • 1/4 teaspoon salt
  • 4 slightly beaten egg yolks
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons snipped parsley


In medium saucepan cook mushrooms, onion, and garlic in butter or margarine about 5 minutes or until tender but not brown. Stir in chicken broth, tomato paste, white wine, salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

Combine egg yolks, parmesan cheese, and parsley; stir in about 1 cup of the hot mixture. Return to remaining hot mixture in pan. Cook and stir till nearly bubbly. Cook and stir 2 minutes longer.

Makes 4 to 6 side dish servings

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Submitted 6/13/05.
Source: Parmesan Mushroom Soup
Submitted By: Linda Wilson
Parmesan Mushroom Soup