Wow, what a week it has been! 😬
I hope this finds you doing well, staying healthy! I have to admit, I really never thought I would live in a time like we are living in today…last night at Midnight, the state of Minnesota went into “stay-at-home” status…shelter-in-place…lockdown…whatever you want to call it. I have basically doing just that for the past two weeks…now I really have to, for the next two. Fortunately I can still work, much of which I am able to do at home, via my computer & phone. My husband is still going to work, as he has to continue feeding the school kids in the Minneapolis Public School district. My daughter chose to be temporarily laid off from her job a week or so ago…and my son just chose to take a leave from his job for the next three weeks. I have been trying to get out for walks as often as I can…it’s been so nice to breathe in the fresh air and enjoy the sun and return of all the Robins, Sandhill Cranes, Mallards etc. ☀️
I have also been cooking, ALOT! Which isn’t a bad thing…except for my waistline, lol. This soup was brought on because Mushrooms were on sale and I took advantage of that. I wanted to find a recipe that was silky smooth (besides the chunks of mushrooms) and because of the addition of egg yolks, this one hit the mark!Adapted from Julia Child’s Cream of Mushroom soup recipe, the biggest change to this recipe, is that I roasted the Mushrooms instead of sautéing them. This served two people, along with a side salad (see pictured recipe below) and with a little bowl leftover for lunch the next day. Double the recipe if you are serving more than two people.
Once they appear nicely browned, remove and set aside to cool…once cooled, slice or dice them.
Once the soup has been fully mixed together, add in the mushrooms and simmer. Taste the soup and add salt/pepper if needed.
In a measuring cup, add the heavy cream and egg yolks. Mix together and slowly add this to the soup, stirring to incorporate.
Heat mixture thru, but careful not to bring to a boil.
Hope to see you soon! 💗