Total Time
35mins
Prep 10 mins
Cook 25 mins

Serve with some crusty bread and wine. Delicious.

Ingredients Nutrition

Directions

  1. Soak mushrooms in milk while sautéing onion in butter.
  2. In saucepan, add half and half, milk, mushrooms, sautéed onions, salt and pepper and simmer for 25 minutes.
  3. Place egg yolks in a bowl and mix with sherry.
  4. Pour egg yolk mixture slowly into ingredients in saucepan stirring constantly.
  5. Serve immediately.

Reviews

(2)
Most Helpful

I liked this soup, and enjoyed it with a loaf of sourdough. We thought the sherry was a bit strong. I'll use a little less next time, maybe 1/2 cup. But if you like sherry, go for broke. Also, since there's no recomendation on how much salt and pepper to use, I used a chicken bouillon cube and a little pepper. Otherwise, fast, easy and tasty!

Rob King March 19, 2005

Good soup! We had this with toast and salad. Thanks!

Alice In Wa August 19, 2002

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