Mushroom Soup in Chicken Broth
Soups • French
Description
Mushroom Soup in Chicken Broth
Ingredients
- Fresh Mushrooms 10 oz
- Butter 0 oz
- Meyer Lemon Juice ¼ teaspoon
- Wheat Flour 4 tablespoons
- Chicken Broth 0 qt
- Whole egg 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Wash the mushrooms, clean them, then finely chop and place them in a pot with the butter, lemon juice, and a pinch of salt — cover with a lid and cook on low heat for about 6 minutes.
Step 2
Place the flour in a large pot, set it over medium heat, and sauté, stirring, for 5–7 minutes, until it begins to turn brown. Slowly, while continuously stirring, pour in the broth — continue whisking and cook for another 10 minutes.
Step 3
Add the mushrooms along with the juice they were cooked in to the pot with the broth and cook everything together for another 5 minutes.
Step 4
Place the egg yolk in a soup bowl and carefully, while stirring, pour in the soup — to avoid lumps. Mix well and serve immediately.
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