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A yummy mushroom soup sure to impress!
- 300g fresh thinly sliced button mushrooms
- 200g fresh thinly sliced portobello mushrooms
- 1/4 cup of butter
- 1/3 cup of plain flour
- 4 cups of chicken stock
- 3 cups of water
- 1/2 teaspoon of fresh or dried thyme leaves
- 1 large bay leaf
- 1/4 cup spring onion finely chopped
- 2 large egg yolks
- 1/2 cup of cream
- 1/2 teaspoon of white pepper
- fresh parsley leaves to garnish
- Rinse the mushrooms in cold water and pat dry with paper towels.
- Slice the mushrooms thinly.
- Melt the butter on medium heat in a large pan.
- Add mushrooms and saute for 5-6 mins until most of the liquid from the mushrooms has mostly evaporated.
- Sprinkle flour over the mushrooms and cook for 1 minute stirring often.
- Gradually stir in the chicken stock and water and bring to boil. Boil for 5 mins, and stir often so the soup doesn't stick to the bottom of the pan.
- Add Thyme, Bay Leaf and Spring Onions.
- Reduce heat, cover and simmer for 20mins.
- Remove Bay Leaf.
- Whisk together the egg yolks and cream in a mixing bowl.
- Slowly add 1 cup of the soup to the mixing bowl whisking until it's all mixed in. This prevents the egg yolks from cooking.
- Return the mixture to the soup pan whisking while adding.
- Heat over a low heat for 5 mins.
- Add white pepper to taste.
- Serve soup garnished with parsley.
Recipe courtesy of Cafe Botannix at Palmers New Plymouth
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