Recipe by William (Uncle Bill) Anatooskin
The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.
Top Review by 7Seven
Very good soup. I used Swiss Brown Mushrooms as it's the only thing I have (roughly chopped), scaled the recipe down to 4servings and followed everything else. The one and only changes that I made was I added 1/2 teaspoon of garlic powder in it. Thank you very much, Uncle Bill! :-)
- 283.49 g fresh button mushrooms, thinly sliced
- 170.09 g fresh cremini mushrooms, thinly sliced
- 59.14 ml butter
- 78.07 ml all-purpose flour
- 946.36 ml chicken broth
- 709.77 ml water
- 44.37 ml chicken soup base or 3 chicken bouillon cubes
- 2.46 ml dried thyme leaves
- 1 large bay leaf
- 59.14 ml scallion, finely chopped
- 2 large egg yolks
- 118.29 ml whipping cream, 35%
- 2.46 ml white pepper
- 59.16 ml minced fresh parsley (to garnish)
Directions See How It's Made
- Rinse both mushrooms in cold water and immediately pat dry with paper towels.
- Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
- In a large heavy bottom soup pot, melt butter on medium heat.
- Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
- Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
- Add thyme, bay leaf and green onions.
- Reduce heat, cover and simmer for 20 minutes.
- Remove bay leaf and discard.
- In a mixing bowl, whisk together egg yolks and whipping cream.
- Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
- Return mixture to the soup pot, adding slowly and whisking all the time while adding.
- Heat over low heat until hot, about 5 minutes.
- Add white pepper to taste.
- Serve soup sprinkled with minced parsley.