Cream of Mushroom Soup

This is a wonderful mushroom soup. Susan told me once that she often thinks of this soup I made for her one time and asked me to make it again. The parsnip adds a nice depth of flavor; be sure to use it in the recipe. If you want a smoother broth, you can puree the chopped and diced vegetables using a bit of the chicken stock for liquid, leaving just the sliced mushrooms whole. Add some fresh parsley if you have it to brighten the flavor.

Would be good served with herbed Croutons, or a light spinkle of paprika and fresh parsley leaves. Crackers are always a good option, passed on the side.

2 T. butter
1 cup onion, chopped
1 clove garlic, minced
1 parsnip, diced
1 rib celery, diced
3/4 pound mushrooms, sliced
1/4 pound mushrooms, diced finely (total of 1 pound mushrooms)
2 T. flour
4 cups chicken or vegetable stock
salt and pepper
2 cups light cream
2 egg yolks, beatened [we usually do not add the eggs]

Cook the onion, garlic, parsnip, and celery in the butter until soft. Add the sliced mushrooms and cook about 3 minutes, then add the diced mushrooms and cook 3 minutes more. Add the flour and cook 2 minutes. Add the chicken stock and salt and pepper and simmer for 20 minutes.

When ready to serve, add the cream and just bring to a boil. In a separate bowl, beat the egg yolks with 1 cup of the hot soup. Stir into the soup until lightly thickened. Do not boil after the egg yolks have been added.

Serve immediately.