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Soups and Stews | |
| 2 cups sliced fresh mushrooms 1/2 cup chopped onion 1 clove garlic, minced 2 tablespoons butter or margarine 3 cups chicken broth 3 tablespoons tomato paste 3 tablespoons dry white wine 1/4 teaspoon salt 4 slightly beaten egg yolks 1/4 cup grated parmesan cheese 3 tablespoons snipped parsley | |
| In medium saucepan cook mushrooms, onion, and garlic in butter or margarine about 5 minutes or until tender but not brown. Stir in chicken broth, tomato paste, white wine, salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Combine egg yolks, parmesan cheese, and parsley; stir in about 1 cup of the hot mixture. Return to remaining hot mixture in pan. Cook and stir till nearly bubbly. Cook and stir 2 minutes longer. | |
Unrated | |
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