• 45minutes
  • 547calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 8 ounces mushrooms , sliced

  3. 1/2 cup green onion , chopped

  4. 1/3 cup flour

  5. 5 beef bouillon cubes

  6. 2 cups water

  7. 4 egg yolks

  8. 2 teaspoons fresh parsley , chopped

  9. 1 teaspoon rosemary , bruised

  10. 2 cups whole milk

  11. 1 cup heavy cream

  12. salt (to taste)

  13. pepper (to taste)

  14. nutmeg (to taste)

Instructions Jump to Ingredients ↑

  1. Sautee mushrooms and onions in butter in a large pot until soft.

  2. Dissolve bouillon in water.

  3. Optional: whisk egg yolks into bouillon water for a richer soup.

  4. Add flour to sauteed vegetables in pot, stirring in well.

  5. Slowly add bouillon water to pot, stirring constantly to avoid lumps.

  6. Add parsley and rosemary.

  7. Continue cooking over medium heat, stirring constantly, until soup is thickened.

  8. Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.

  9. To hot (or reheated) soup, add milk and cream.

  10. If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!

  11. Add salt, pepper, and nutmeg to taste.


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