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Al-Ahram Weekly 6 - 12 January 2000 Issue No. 463 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 6 - 12 January 2000 Issue No. 463
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Heritage Millennium Features Profile Living Travel Sports People Time Out Chronicles Cartoons Letters Mushroom cream soup
By Moushira Abdel-Malek
Ingredients:
250 gms canned or fresh (sliced)
1 small onion (grated)
2 tbsp flour
2 egg yolks
2 bouillon cubes
1 cup cream
150 gms butter
Salt + pepper + nutmeg
Method:
Sauté the mushrooms with the butter and onion over low heat, until tender. Leave aside to cool off. Blend in an electric blender without totally dissolving the mushrooms. Bring back to the boil adding the bouillon cubes while stirring for five minutes. Beat the egg yolks with four tablespoonfuls of the soup, added gradually to them, and without ceasing to beat the eggs. Add this emulsion to the hot soup, stirring continuously. Dissolve the flour into some cold water and add to the soup, constantly stirring for five minutes. Season to taste, then add the cream, blend it in only to heat then remove from heat. Serve hot with croutons.
