ITALIAN MUSHROOM SOUP WITH PARMESAN

Italian Mushroom Soup With Parmesan image

Provided by ratherbeswimmin

Categories Vegetable

Time 43m

Yield 3 serving(s)

Number Of Ingredients 13

Previous Next

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon finely chopped onion
1 lb mushroom, thinly sliced
1 3/4 cups chicken broth
1 3/4 cups water
3 tablespoons tomato paste
3 egg yolks
1/2 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
coarse sea salt
fresh ground pepper

Steps:

In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
In a small bowl, whisk the yolks until they are thick and lemony in color.
Add the grated Parmesan cheese and parsley; beat well again.
With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
Taste and season to taste with salt and pepper.
Serve immediately in deep or flat bowls.

Nutrition Facts : Calories 268.8, Fat 18.6, SaturatedFat 7.7, Cholesterol 190.8, Sodium 873.3, Carbohydrate 10.7, Fiber 2.4, Sugar 5.8, Protein 17.4