| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
French |
Soup, Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Olive oil |
| 4 |
c |
Mushrooms; sliced |
| 4 |
c |
Chicken stock |
| 2 |
tb |
Tomato paste |
| 5 |
|
Egg yolk |
| 1/3 |
c |
Parmesan cheese; grated |
| 2 |
tb |
Parsley sprigs; snipped |
| 1/4 |
c |
Port wine |
| 4 |
|
Thick slice French bread loaf; buttered & toasted |
|
|
Parmesan cheese; to garnish |
INSTRUCTIONS
In large heavy saucepan cook the onions and garlic in the olive oil over
moderate heat till onion is tender. Add mushrooms and cook 10 minutes
more, stirring frequently. Add stock and tomato paste; bring to boiling.
Remove from heat.
In a small bowl combine the egg yolks, 1/3 cup Parmesan cheese, and
parsley, stirring till well mixed. Gradually add 1 cup of the hot liquid to
the egg yolk mixture, stirring constantly with a whisk. Add the egg yolk
mixture to mushroom mixture, stirring constantly. Return to heat and cook
mixture till it just begins to boil. Add the port wine; cook and stir just
till heated through.
Divide the toast slices among 4 to 6 heated soup bowls. Ladle the soup over
the toast. Sprinkle each serving with additional Parmesan cheese, if
desired.
Posted to recipelu-digest by Nesb2@aol.com on Feb 16, 1998
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”