How to make it

  • In large saucepan, saute mushrooms in butter until lightly browned.
  • Add onion and saute until softened.
  • Mix in flour and cook until bubbly.
  • Add salt, thyme and ketchup.
  • Remove from heat and gradually stir in chicken stock or broth.
  • Return to heat and cook until soup gently boils.
  • Cover and simmer 15 minutes.
  • Stir in half and half and heat until soup steams.
  • Beat together egg and lemon juice. Stir a small amount of hot soup into egg mixture and return all to saucepan.
  • Cook, stirring, until hot but not boiling.
  • Season with additional salt to taste.

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    I am making Mushroom Soup tonight I like the addition of the lemon. This is a keeper! !
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  • debra47 11 years ago
    Recipe sounds delicious!
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  • caroles 11 years ago
    the egg/lemon sounds greek, not german:)
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