Creamy Mushroom Soup
2 tbsp. butter
2 cups mushrooms, sliced
1/2 cup onion, chopped
1 clove garlic minced
3 cups chicken broth
3 tbsp. tomato paste
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
4 egg yolks, lightly beaten
1/4 cup Parmesan cheese, shredded
3 tbsp. parsley, chopped
In medium saucepan, melt butter on medium high heat. Cook mushrooms, onion and garlic 5 minutes or until tender.
Add broth, tomato paste, lemon juice, salt and black pepper; mix well.
Bring to boiling, stirring constantly. Reduce to low heat. Cover, simmer 5 minutes.
In medium bowl, combine egg yolks, Parmesan and parsley; mix well. Add 1 cup of mushroom mixture; return to mushroom mixture in saucepan.
Cook on medium heat 2 minutes, stirring constantl. Cook 2 more minutes.
Serves 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes