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Ingredients
| salted butter: 1 Tbl |
| olive oil: 1 Tbl |
| garlic: 1 clove (minced) |
| onions (chopped): 1 Tbl (finely chopped) |
| white mushrooms: 1 lb (thinly sliced) |
| chicken broth: 1 3/4 cups |
| water: 1 3/4 cups |
| canned tomato paste: 3 Tbl |
| eggs: 3 (yolks) |
| grated parmesan cheese: 1/2 cup (freshly grated) |
| parsley: 1/4 cup (finely chopped) |
| sea salt |
| black pepper (fresh ground) |
Italian Mushroom Soup With Parmesan
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
13 min -
Servings
3 serving(s)
Tags
- In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
- Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
- Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
- In a small bowl, whisk the yolks until they are thick and lemony in color.
- Add the grated Parmesan cheese and parsley; beat well again.
- With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
- Taste and season to taste with salt and pepper.
- Serve immediately in deep or flat bowls.