Country Mushroom Soup Recipe

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Country Mushroom Soup

Terrie Hoelscher


June, 1988 - Country Home Magazine ... this soup is rich and delicious! It's worthy of company!

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20 Min


30 Min


1 c
chopped onion
1 clove
garlic, minced or pressed
2 Tbsp
olive oil
4 c
mushrooms, fresh, sliced
4 c
chicken broth
2 Tbsp
tomato paste
egg yolks
1/3 c
parmesan cheese
2 Tbsp
fresh parsley
1/4 c
port wine
4 - 6 thick slices of french bread
extra parmesan cheese, optional

Directions Step-By-Step

Butter and toast the slices of French bread under the broiler. Set aside. Turn broiler OFF, and set your soup bowls in the oven to pre-warm them, while you prepare the soup.
In a large, heavy saucepan, cook onions and garlic in oil until onion is tender. Don't let the garlic burn! Add mushrooms and cook another 8 - 10 minutes, stirring frequently. Add broth and tomato paste. Bring to a light boil. Remove from heat.
In a small bowl, combine egg yolks, 1/3 cup Parmesan cheese and parsley, stirring until well-mixed.
Gradually and slowly add 1 cup of the hot liquid to the egg yolk mix, stirring constantly with a whisk. Then, after the one cup of hot liquid is well-incorporated into the egg yolks, return the egg yolk mixture to the hot soup base mixture, stirring constantly with a whisk. You are doing this so you'll introduce the hot mixture slowly into the egg yolks, and they won't cook instantly and make lumps of hard-boiled yolk. Be sure to stir constantly.
Stir well, and return it all to the heat. Bring it all up to temp., until it JUST reaches a soft boil. Add the wine, stir just until heated through, and remove from heat.
Place a piece of the toasted, buttered French bread into the bottom of each pre-heated soup dish. Ladle the hot soup over the toast slices. Sprinkle with additional Parmesan cheese, if desired. Serve hot.

About this Recipe

Course/Dish: Vegetable Soup