| 1 1/2 oz butter |
|
|
Cook slowly 8-10 minutes, until tender but not browned |
Simmer partially covered 20 minutes or more, skim occasionally. Strain, pressing juice out of stems. Return to pan. |
| 4 tablespoons onion |
chopped |
| 1 1/2 oz flour |
|
Add, stir over moderate heat 3 minutes without browning |
| 2 1/5 pt boiling white/chicken stock |
|
Beat in, away from heat |
| salt and pepper |
|
|
Stir in |
| 1 lb mushrooms |
|
stems |
chop |
| caps |
slice thinly |
Toss. Cover, cook slowly 5 minutes. |
|
Pour in, simmer 10 minutes. May be covered with a film of milk and left; reheat to simmering point when ready. |
| 1 oz butter |
melt until foaming |
| 1/4 teaspoon salt |
|
| 1 teaspoon lemon juice |
|
| 2 egg yolks |
beat |
|
Beat in 1/2 pt by spoonfulls, then stir in rest of soup. Season, stir over moderate heat 1-2 minutes. Do not let it simmer. |
| 1/4 pt cream |
| 1/2 oz butter |
soften |
|
Stir in |
| 6-8 mushrooms |
flute |
|
Garnish |
| 3 tablespoons fresh parsley |
chop |