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OYSTER MUSHROOM SOUP

YIELD: 2 Portions

INGREDIENTS
• 1.00 large clove Garlic, minced
• 3.00 tbsp. Melted Butter
• 3.00 tbsp. Olive Oil
• 1.00 medium Onion, diced
• 1.00 lb. Oyster Mushrooms, sliced
• 3.00 cups Chicken Stock
• 2.00 tbsp. Tomato Paste
• 2.00 jiggers White Port
• 3.00 large Egg Yolks
• 2.00 tbsp. Parmesan Cheese, grated
• 0.50 cup Parsley, minced


DIRECTIONS
Saute garlic and onion in butter and oil.

Add mushrooms. Cover and cook on medium heat until mushrooms are tender.

Add chicken stock, tomato paste and wine.

Salt and pepper to taste.

Simmer 10 minutes.

Mix 3 beaten egg yolks, parmesan cheese and parsley.

Simmer for 5 minutes.

Serve with garlic bread.


The Mushroom Council (www.mushroomcouncil.com)