Most people don’t think about soup, on hot summer days. However, Mushroom Soup is so light and delicious, it’s great anytime. And it’s quick and simple to make. There are a couple of additions to the original recipe, in the pictured version. I added turkey, spinach, and mushroom rice, and called it a meal!
Mushroom Soup
Ingredients
- 2 TBSP butter
- 1 TBSP extra virgin olive oil
- 1 small onion diced
- 2 cloves garlic, chopped
- 1 lb sliced mushrooms
- Salt and pepper
- 3-4 cups chicken stock
- 3 TBSP tomato paste
- 1/2 cup dry sherry
- 4 egg yolks
- 1/2 cup grated Parmesan or Romano
Instructions
- In a medium saucepan, melt butter and oil together.
- Stir in onions, garlic, mushrooms, salt and pepper. Cook about 5 minutes until softened, but not brown.
- Stir in stock, tomato paste, and sherry. Simmer.
- In a small bowl, combine yolks and cheese. Stir in about 1 cup of the warm stock. Slowly, add this mixture to the mushroom soup, while stirring.
- Serve with croutons or rice.
- Other additions: diced chicken, diced turkey, spinach, asparagus