1. Rinse both mushrooms in cold water and immediately pat dry with paper towels. 2. Cut mushrooms into quarters and then slice thinly, 1/8 inch thick. 3. In a large heavy bottom soup pot, melt butter on medium heat. 4. Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated. 5. Sprinkle flour over mushrooms and cook for 1 minute, stirring often. 6. Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn. 7. Add thyme, bay leaf and green onions. 8. Reduce heat, cover and simmer for 20 minutes. 9. Remove bay leaf and discard. 10. In a mixing bowl, whisk together egg yolks and whipping cream. 11. Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking. 12. Return mixture to the soup pot, adding slowly and whisking all the time while adding. 13. Heat over low heat until hot, about 5 minutes. 14. Add white pepper to taste. 15. Serve soup sprinkled with minced parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
