500g of mushrooms (any type) thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
6 cups of chicken stock
1/2 teaspoon dried thyme leaves
1 large bay leaf
1/4 cup spring onions, finely chopped
2 large egg yolks
1/2 cup whipping cream (MUST be whipping cream)
1/2 teaspoon white pepper
4 tablespoons minced fresh parsley (to garnish)
1 clove finely chopped garlic (optional)
- Rinse mushrooms in cold water and immediately pat dry with paper towels.
- Slice mushrooms thinly
- In a large heavy bottom soup pot, melt butter on medium heat.
- Add mushrooms and sauté for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
- Gradually stir in chicken broth and water and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
- Add thyme, bay leaf and green onions. (Also add garlic, if desired)
- Reduce heat, cover and simmer for 20 minutes.
- Remove bay leaf and discard.
- In a mixing bowl, whisk together egg yolks and whipping cream.
- Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
- Return mixture to the soup pot, adding slowly and whisking all the time while adding.
- Heat over low heat until hot, about 5 minutes.
- Add white pepper to taste.
- Serve soup sprinkled with minced parsley and croutons.
I really am not a fan of liquidised soup, unless its butternut soup and so this one LOOKED a lot more appealing than the last one. And even with the cream, it apparently has 12g of fat and 150 calories per serving – MUCH less than a regular dinner. The bread/ croutons are not included in that calculation though! It actually tasted even better the next day, and I would definitely add the sherry if we had guests coming round. I loved the creamy taste, and think Stephen was right to add a touch of garlic. I would suggest going with hot crusty bread instead of the croutons though – because the croutons got a little soggy and the soup lost its “crunch”. That being said, this dinner was an absolute “win” – I think we should try it again with a few more veggies in that have been chopped very finely, just to increase the nutritional content even more.
This week, we have eaten out quite often as my sister is visiting from overseas and I cannot believe how awful I am feeling. These big heavy dinners are taking their toll and I am feeling quite exhausted all the time. It just makes me realise how much better I have been feeling by eating “lighter” suppers – and somehow not mixing proteins with carbohydrates at night (by having one or the other) seems to make a huge difference.
I wanted Daddy to add noodles to mine but he said no. I didn’t like the leaves (parsley) but I nearly finished it all up.