Mushroom Soup (13.06.09)

Vegetarian

2 cups mushrooms

2 cups chicken or veg stock

3 egg yolks

1 cup milk

1/8 tsp black pepper to taste

4 Tbsp butter or margarine

¼ tsp salt

Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.

Add the chicken or veg stock, raise the heat and bring to boil

Remove the mushroom mixture from the heat

Beat ½ cup of hot broth with the egg yolk until the mixture becomes frothy

Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent mixture from curdling

Return the pan to the heat and add the milk, salt and pepper

Reheat uncovered, stirring constantly, but do not let the soup boil

Serve the mushroom soup hot.

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