Subtle herbs complement the rich and creamy mushroom flavour in this fall soup. The perfect starter for a dinner party, serve with a crusty roll or baguette for dipping.

Cream of Mushroom Soup

Preparation time: 10 minutes

Cooking time: 30 minutes

30 ml (2 tbsp) butter

1 kg (2 lb) fresh mushrooms, thinly sliced

75 ml (1/3 cup) flour

1.5 l (6 cups) chicken broth

2 ml (1/2 tsp) Italian seasoning

1 bay leaf

50 ml (1/4 cup) chopped green onions

2 large egg yolks

125 ml (1/2 cup) 5 per cent cream

Salt and pepper, to taste

30 ml (2 tbsp) minced parsley (optional)

In a large heavy soup pot, melt butter over medium heat; saute mushrooms for 5 to 6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook for 1 minute. Slowly stir in broth; bring to a boil, stirring constantly.

Add Italian seasoning, bay leaf and green onions; reduce heat and cover. Simmer for 15 to 20 minutes. Remove bay leaf.

In a small bowl, whisk egg yolks with cream; stir 250 ml (1 cup) of the hot broth into cream mixture and then return all to soup pot. Heat over low temperature until hot, about 5 minutes (do not allow to boil).

Using a hand blender or food processor, blend soup until it has reached the desired consistency. Add 30 ml (2 tbsp) water if soup is too thick. Season with salt and pepper. Serve sprinkled with parsley, if desired.

Makes 8 servings.

Note: Do not allow table cream to boil or it will curdle.

Source: Mushrooms Canada, www.mushroomscanada.ca