How to make it

  • Clean and slice the mushrooms.
  • Heat the butter in a skillet and add the mushrooms with the onions.
  • Cook over medium heat, stir frequently until mushrooms are tender and lightly browned.
  • Cool and put into electric blender with the water, bouillon, flour, MSG, salt and pepper.
  • Cover and blend until ingredients are blended but mushrooms are not too finely chopped.
  • Pour into a saucepan and add the milk.
  • Bring to a boil. Reduce heat and simmer about 5 minutes.
  • Meanwhile, put into the blender container, the egg yolks.
  • Cover and blend 1 or 2 seconds. Add 3 or 4 Tbsp. of hot soup gradually by Tbsp to egg yolk, covering and blending after each addition.
  • Return to hot soup mixture and cook over low heat, stirring constantly 3 to 5 minutes.

Reviews & Comments 5

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  • jlv1023 5 years ago
    Love soups of all kinds, maybe not today at 88 degrees but soon, thanks for the post
    Janet
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  • leonora5 5 years ago
    Looks really delicious. Thanks
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    " It was excellent "
    stacyann ate it and said...
    Yummy!
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    " It was excellent "
    lincolntoot ate it and said...
    So many recipes call for cream of mushroom soup and having a wheat allergy this recipe will be just as good using rice flour so all of you GF'ers give it a try! Thanks Deb!
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    " It was excellent "
    pleclare ate it and said...
    Looks wonderful! Thanks~~~
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