250 g of mushroom caps (canned mushrooms can be used too)
1 small onion, finely chopped
3 tablespoons of butter
4 cups of chicken broth (using tablets)
1/2 teaspoon of salt
2 tablespoons of white wine or sherry
Garnish:
6 sprigs of parsley with stems cut off
1 hard-cooked egg yolk
250 g of mushroom caps (canned mushrooms can be used too)
1 small onion, finely chopped
3 tablespoons of butter
4 cups of chicken broth (using tablets)
1/2 teaspoon of salt
2 tablespoons of white wine or sherry
Garnish:
6 sprigs of parsley with stems cut off
1 hard-cooked egg yolk
Sear the mushrooms and onion in butter
In a blender, combine 1 cup of chicken broth and the mushroom mixture
Blend for 10 seconds, until smooth
Pour into a pot and add remaining broth and salt
Simmer slowly, for about 10 minutes
Add wine or sherry
Mash the egg yolk, mix with chopped parsley, and use as garnish for the soup
Serve in 6 portions.
