I’ve had this recipe for over 30 years, and it’s still one of the best and lightest soups I’ve ever had. If you love mushrooms like I do, it’s just irresistible, and it’s a great way to start your fall cooking.
- 2 TBSP butter
- 2 TBSP extra virgin olive oil
- 1 clove garlic, minced
- 1 small onion, diced
- 3-4 TBSP tomato paste
- Salt and pepper
- 1 lb mushrooms, sliced
- 3-4 cups chicken stock
- 1/2 cup dry white wine or dry sherry
- 4 egg yolks
- 1/2 cup grated parmesan
- In a large saucepan, on medium heat, melt butter and olive oil together.
- Stir in garlic and onion. Cook until onion softened.
- Stir in tomato paste, salt, and pepper.
- Add mushrooms. Stir well.
- Add stock and wine.
- Simmer, but do not boil.
- In a small bowl, combine yolks and parmesan.
- Once the mushrooms have cooked a little. Stir a little of the stock into the yolk cheese mixture (to temper it). Then while stirring the soup, drizzle in the yolk mixture.
- Serve with a buttered piece of crusty bread, toasted.