If your only reference to mushroom soup comes out of a can you are in for an unexpected delightful indulgence. This mushroom soup is tremendous.
Years ago, Graham Kerr presented this mushroom soup and it was so special that I’ve made it many times through the years and have never grown tired of it.
There is nothing wrong with Cream of Mushroom soup I suppose, but this particular Mushroom soup deserves a prominent place at you table. Make it once and you’ll make it yours.
Adapted from: The Galloping Gourmet Television Cookbook, Vol.3, Graham Kerr, 1969
Mushroom Soup serves 4
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 2 garlic cloves, bruised (smashed lightly)
- 1 Medium onion, diced finely
- 2 Tablespoons tomato paste
- One pound mushrooms, sliced thinly
- 2 Tablespoons sweet Italian vermouth
- 3 Cups chicken stock or broth
- 4 Egg yolks
- 2 Tablespoons parsley, chopped finely
- 3 Tablespoons grated parmesan cheese
- Heat oil and butter in a large saucepan
- Add the bruised garlic for a few moments
- Add the onion and gently fry
- Remove the garlic and raise the heat
- Add the tomato paste and stir
- Add the mushrooms and stir
- Add the chicken stock and the vermouth
- Bring to boiling, then lower heat to a simmer
- Simmer 2 minutes
- Whisk the egg yolks with the parsley and cheese
- Add a little hot soup to the yolk mixture and mix
- Whisk the mixture into the soup and bring to boil
- As begins to boil, ladle into bowl
- Serve in a small dish with the soup
This is one lovely mushroom soup I hope you try it soon.