John Myers
Ingredients for 4 servings:
- 500 g mushrooms, sliced
- 500 ml vegetable stock
- 1 m.-sized onion(s)
- 20 g parsley
- 2 tbsp flour
- 200 ml whipped cream
- 2 egg yolks
- 125 g bacon, diced
- 2 cloves garlic
- salt and pepper
- oregano
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Finely chop the onions and garlic and fry them with the bacon cubes in a pan until the onions are translucent. Then add the sliced mushrooms and sauté for about 5 minutes. Sprinkle the flour over the soup and stir continuously for one minute over low heat, then deglaze with the vegetable stock (preferably homemade). Bring to a boil and simmer for 5 minutes. Meanwhile, whisk the egg yolks with the cream. Purée the soup and stir in the egg yolk mixture. Then add the parsley and stir. Bring to a boil and heat for a further 5 minutes. Finally, season with salt, pepper, and oregano. Fresh onion bread goes best with this.
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