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Double Rich Cream of Mushroom Soup – from Mae West
1/4 cup butter
1/2 pound fresh mushrooms, sliced
3 cups basic chicken stock or chicken bouillon
3 egg yolks
1 tablespoon finely minced fresh parsley
Dash of freshly grated nutmeg
Salt, pepper to taste
1/2 cup cream
1/3 cup powdered milk (hmmm.I think I should eliminate the milk carbs by using NotStarch instead of powdered milk)
Melt the butter in a saucepan. Add the mushrooms and saute' until
cooked, about 5 minutes. Pour all but a few mushrooms into a blender
container, add the broth and egg yolks. Blend until smooth.
Stir in the parsley and nutmeg and correct the seasoning. Return
to the heat, and stir in the cream and powdered milk (or NotStarch.)
Heat gently, stirring until thick and hot. Do not boil. Pour
into individual soup bowls and garnish with the remaining mushrooms.