Cream of Mushroom Soup

Subtle herbs compliment the rich and creamy mushroom flavour in this fall soup. The perfect starter for a dinner party. Serve with a crusty roll or baguette for dipping.

Preparation Time: 10 mins.  Cooking Time: 30 mins.

2 tbsp butter

2 lb. fresh Mushrooms, thinly sliced

1/3 cup flour

6 cups chicken broth

1/2 tsp Italian seasoning

1 bay leaf

1/4 cup chopped green onions

2 large egg yolks

1/2 cup 5% cream

salt & pepper to taste

2 tbsp minced parsley (optional)

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Slowly stir in broth; bring to boil, stirring constantly. Add Italian seasoning, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes, do not allow to boil. Using a hand blender (or food processor), blend soup until it has reached the desired consistency. Add 2 tbsp of water if soup is too thick. Add pepper to taste. Serve sprinkled with parsley, if desired.

Makes 8 servings

Note: If table cream is allowed to boil it will curdle.

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