Creamy Mushroom Soup with Button Mushrooms
A gentle cream soup on a mushroom base: button mushrooms are sweated with carrot and onion in butter, then enriched with a cream-and-yolk liaison. That dressing of yolks whisked with cream is what gives the soup its velvety body and soft, matte color.
The one make-or-break step: never let the yolk mixture boil once it goes in, or it curdles into flakes. Whisk a ladle of the hot soup into the yolks first to temper them, pour the lot back over the lowest heat, then lift the pot off the stove straightaway.
The base is flexible — wild porcini or honey mushrooms deepen the aroma, while canned mushrooms make it faster. Serve hot with fresh herbs and croutons or rye bread. Want it thicker? Toast an extra half-tablespoon of flour. One quirk of the original: the flour is thinned with milk even though the header lists water, so use milk here for a rounder result.
Part of Eastern European cuisine — 65 more recipes in the section.
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Ingredients
Instructions
Thinly slice the mushrooms, combine with the chopped carrot and onion, add the butter, and saute for 4 to 5 minutes.
Toast the flour, thin it with milk, stir it into the sauteed mushrooms and vegetables, bring to a boil, and season with salt.
Whisk the egg yolks with the cream, warm them through, pour into the soup, and stir.
Serve hot. The soup can be made with any fresh mushrooms or with canned button mushrooms.
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