Parmesan Mushroom Soup

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: Parmesan Mushroom Soup
Submitted By: Linda Wilson
lwilson@gatecom.com
Parmesan Mushroom Soup