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| Mushroom Soup |
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| black pepper & salt 1/4 cup butter 4 egg york 1 pound fresh mushrooms 1 cup heavy cream 2 cup milk 2 whole shallots ...minced 1/2 cup sherry |
| Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8" slices Chops stems and remaining caps. Melt two tbsp butter in an enameled or stainless steel skillet and saute the sliced caps until the just turn color, about 5 mits. combine chopped mushrooms and shallots w milk in a medium saucepan. Season w salt and pepper to taste, simmer 20-25 mits. Beat egg york until light and lemon colored. Whisk cream into egg. Whisk 1/2 cup of hot soup mixture into rest of the soup, pouring in a slow, steady stream, and beating constantly. add sherry and heat through, but do not allow to boil. |
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