*  Exported from  MasterCook  *
 
                           Cream of Mushroom Soup
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 4    Preparation Time :0:50
 Categories    : Soups & Stews                    Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fresh mushrooms
      1/4  cup           butter
    2      whole         shallots -- minced
    2      cups          milk
    1      cup           heavy cream
    4                    egg yolks
      1/2  cup           sherry
                         salt
                         black pepper
 
      Clean mushrooms, separating caps and stems. Slice half of the caps
 crosswise into 1/8″ slices. Chop stems and remaining caps. Melt two
 tablespoons butter in an enameled or stainless steel skillet and saute the
 sliced caps until they just turn color, about five minutes. Remove from
 skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and
 shallots until just tender, about 10 minutes.
      Combine chopped mushrooms and shallots with milk in a medium saucepan.
 Season with salt and pepper to taste. Simmer 20-25 minutes.      Beat egg
 yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of
 hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend
 egg mixture into the rest of the soup, pouring in a slow, steady stream, and
 beating constantly. Add sherry and heat through, but do not allow to boil.
 
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 Nutr. Assoc. : 0 0 1358 902 0 532 0 0 0

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