Mushroom Cream Soup

Ingredients

• 250 g Mushrooms
• 2 tbsp clarified butter
• Salt
• Pepper
• 2 tbsp butter
• 1 heaping tbsp flour
• 500 ml vegetable broth (instant)
• 500 ml milk
• 2 egg yolks
• 125 ml whipping cream
• a splash lemon juice
• 2 tbsp chopped parsley

Instructions

1. 1.

   Clean, trim and slice the mushrooms. Heat clarified butter in a large pan. Sauté the mushrooms. Season with salt and pepper.

2. 2.

   Melt butter in a pot, add flour and stir until lightly browned. Whisk in broth and milk. Simmer for 2-3 minutes.

3. 3.

   Remove from heat. Beat egg yolks with cream and stir into the non‑boiling soup. Season with salt, pepper and lemon juice. Add mushrooms back in and gently reheat without boiling. Sprinkle with chopped parsley before serving.