Country Mushroom Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Country Mushroom Soup

Terrie Hoelscher


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

★★★★★ 1 vote
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


1Butter 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.
2In 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.
3In a small bowl, combine egg yolks, 1/3 cup Parmesan cheese and parsley, stirring until well-mixed.
4Gradually 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.
5Stir 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.
6Place 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