Italian Mushroom Soup With Parmesan

In 'Soup Suppers' by Arthur Schwartz

• Ready In: 43 mins
• Serves: 3

Ingredients

• 1  tablespoon butter
• 1  tablespoon extra virgin olive oil
• 1  garlic clove, minced
• 1  tablespoon  finely chopped onion
• 1  lb mushroom, thinly sliced
• 1 3⁄4 cups chicken broth
• 1 3⁄4 cups water
• 3  tablespoons tomato paste
• 3  egg yolks
• 1⁄2 cup  freshly grated parmesan cheese
• 1⁄4 cup  finely chopped parsley
•  coarse sea salt
•  fresh ground pepper

Directions

1. 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.
2. Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
3. Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
4. In a small bowl, whisk the yolks until they are thick and lemony in color.
5. Add the grated Parmesan cheese and parsley; beat well again.
6. 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.
7. Taste and season to taste with salt and pepper.
8. Serve immediately in deep or flat bowls.