Italian Mushroom Soup With Parmesan

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READY IN: 43mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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