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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Fresh Mushroom Soup Recipe

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This recipe for Fresh Mushroom Soup is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ lb thinly sliced mushrooms in
1 T butter + 2 T olive oil
¼ tsp salt
¾ cup chopped parsley
1 [10 ½ oz] can beef broth
½ cup whole milk
1 egg yolks with
¾ cup light sour cream or Greek Yogurt

Directions:
Directions:
Saute mushrooms in olive oil and butter until lightly browned. Add salt and parsley and continue to cook 2 minutes more. Add beef broth and milk and simmer for 3 minutes.

Beat egg yolk with sour cream or yogurt, add about a cup of the hot soup and return to the pan. Heat soup [do not boil it! – if it gets too hot, changes consistency and curdles

Remove from heat.

Test for salt; if need, add another ¼ to ½ tsp Salt or salt to taste

Spoon soup into oven proof serving bowls. Add a dollop of sour cream or Greek Yogurt to top of soup and place under broiler until browned on top [takes 10 – 2 minutes depending on oven].

Serve at once.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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