02 mushroom soup
Instructions
04614 MUSHROOM SOUP INGREDIENTS for 4 PEOPLE 150 g of porcini mushrooms, 150 g of mushrooms 100 g mushrooms, Cervantes, an onion, a litre of broth, 50 g butter, 3 eggs, 1/2 cup of cream, 2 tablespoons flour, parsley, lemon juice, salt and pepper.
Clean the mushrooms with a damp cloth and cut them into thin slices, keeping aside some slices, and also of Cervantes.
Finely chop the onion and let it Brown, without colour too, in a pan with the butter.
Add the mushrooms and let them flavor stirring frequently.
Add the flour, which will give texture to the soup, and pour the broth.
Cook for a quarter of now making sure that no lumps are formed.
Meanwhile, in a bowl mix the egg yolks with the cream.
Add the cream to the pan with the mushrooms; just starts to boil, remove the Pan from heat and add lemon juice.
Garnish the plates with the remaining mushrooms and parsley leaves.
Serve the soup hot or cold, having mixed with the whip.
