Uncle Bill's French Mushroom Soup

READY IN: 42mins




  • 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.