Aromatic mushroom soup with onions, sherry and sour cream
Ingredients
- 300 g mushrooms
- 1 onion, large
- 3 tbsp butter
- 2-3 tbsp flour
- 600 ml beef stock
- 3 tbsp whipping cream
- 2 egg yolks
- 2 tbsp sherry, dry
- 70 g sour cream
- salt, to taste
- pepper, to taste
Utensils
- knife
- cutting board
- pot
- bowl
- mixing spoon
Instructions
- Cut the mushrooms into thin slices.
- Quarter and chop the onion.
- Melt the butter in a saucepan.
- Fry the onions until translucent.
- Add the mushrooms and fry for about 5 minutes.
- Flour add and sauté for 1 minute.
- Pour in the broth and bring to a boil.
- Let simmer for 1-2 minutes.
- Round off with cream and continue cooking over low heat.
- In a bowl, whisk together the yolks with the sherry and sour cream .
- Stir the mixture constantly and add 1-2 ladlefuls of hot broth in a thin stream.
- Pour the sour cream into the soup, stirring occasionally.
- Heat the mushroom soup, but do not bring to a boil.
- Add salt to the mushroom soup and pepper to taste and serve with bread.
