| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lb |
Mushrooms – sliced |
| 3 |
tb |
All-purpose flour |
| 4 |
c |
Half and Half |
| 1 |
|
Egg yolk – beaten to blend |
| 2 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add mushrooms and
saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly
mix in Half and Half. Simmer until thickened, stirring frequently, about 4
minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in
half of soup. Return to saucepan and stir until heated through; do not
boil. Season generously with salt and pepper.
Serves 4.
Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.
Posted by Michelle Bass. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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