2 tablespoons of light butter
One large onion, finely chopped
One tablespoon of curry powder
Fifteen medium-sized red mushrooms
Two and a half chicken broth tablets dissolved in 3 cups of hot water
Two eggs
Two-thirds cup of light cream
Juice from one-half lemon
2 tablespoons of light butter
One large onion, finely chopped
One tablespoon of curry powder
Fifteen medium-sized red mushrooms
Two and a half chicken broth tablets dissolved in 3 cups of hot water
Two eggs
Two-thirds cup of light cream
Juice from one-half lemon
Saute the onion in butter and mix in curry powder
Set aside one mushroom, peel and chop the rest
Combine the mushrooms with the sautéed mixture and cook for 1 minute
Add chicken broth, simmer until it starts to boil, then continue cooking for 20 minutes
Blend everything in a blender or food processor until smooth
In a bowl, beat the eggs with cream, add to the blend and cook until thickened but not boiling
Refrigerate for two hours
Chop the remaining mushroom into small pieces with skin and mix with lemon juice to prevent discoloration
Serve over the soup
