Ingredients Jump to Instructions ↓

  1. 8 Green onions - sliced

  2. (reserving 4 tspns of green for garnish)

  3. 4 tablespoons 60ml Butter

  4. 2 tablespoons 30ml Flour

  5. 1 teaspoon 5ml Curry powder

  6. 2 cups 474ml Vegetable or chicken stock - heated

  7. 2 cups 474ml Milk

  8. 3/4 cup 109g / 3.8oz Chopped mushrooms

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1/2 cup 118ml Whipping cream

  12. 2 Egg yolks

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan over low heat. Add the green onions and saute until wilted -- about 5 to 7 minutes. Increase heat to medium, add flour and curry powder, and stir for about 2 minutes. Remove from heat -- and whisk in the hot stock and milk. Add mushrooms, salt, and pepper. Cover partially and simmer for 20 minutes, stirring occasionally.

  2. Whisk the cream and egg yolks in a small bowl. Lighten it with a couple tablespoons of the mushroom soup, then whisk it all into the soup. Cook on low heat, stirring from time to time, until thick -- about 4 to 5 minutes. Ladle into bowls and garnish with the reserved green onion slices. Serve immediately.


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