Mushroom Soup With Parmesan Cheese
From notyourmomma 16 years agoIngredients
- 1 tablespoon of butter shopping list
- 1 tablespoon of olive oil shopping list
- 1 medium onion grated shopping list
- 1 clove of garlic minced shopping list
- 1 pound of crimini or white button mushrooms, sliced shopping list
- 3 tablespoons of tomato paste shopping list
- 3 cups of chicken stock shopping list
- 2 tablespoons of Italian vermouth, sweet please shopping list
- salt and pepper shopping list
- 4 egg yolks shopping list
- 2 tablespoons of finely chopped parsley shopping list
- 3 tablespoons of grated parmesan cheese shopping list
- 4 one inch thick slices of Italian bread, buttered and grilled one side only shopping list
How to make it
- In a heavy pan, melt the butter and heat with the olive oil.
- Saute onion and garlic til soft but not brown.
- Stir in mushrooms and saute for 5 minutes.
- Add tomato paste.
- Mix well.
- Add 3 cups of chicken stock.
- Stir and add 2 tablespoons of Sweet Italian Vermouth.
- Add 1/2 teaspoon of salt and generous pinch of ground black pepper.
- Simmer for 10 minutes.
- Beat together egg yolks, parmesan and parsley.
- Butter and grill thick Italian bread on one side only.
- Place one slice of toast in the bottom of each soup bowl.
- Beat egg mixture into just boiling soup and then ladle at once over the bread slices.
- Serve immediately.
- Enjoy!
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