- ¾ lb Baby Portabello Mushrooms
- ½ finely diced Cooking Onion
- 4½ tbs Butter
- 3½ tbs Flour
- 2/3 cup Heavy Cream
- 2 tbs Sour Cream
- 2 Egg Yolks
- 3½ cups Beef Broth
- 3 tbs White Wine (optional)
- finely chopped Parsley
Clean and thinly slice mushrooms.
In a pot melt the butter and saute the mushrooms and onions until lightly brown.
Sprinkle the flour onto the mushrooms and mix thoroughly.
Add the broth and simmer for 10-
In a bowl stir together the cream, sour cream, wine and egg yolks.
Slowly pour this mixture into the soup stirring constantly.
Allow the soup to heat through but not boil.
Add salt to taste at this point.
Pour the soup into serving bowls, sprinkle with fresh ground pepper and parsley and serve.
Optional: Some fresh made croutons (white bread cubes browned in butter) added just before serving.