Creamy Chablis Mushroom Soup

This elegant soup would make a great starter for your next dinner party-rich and creamy with a hint of chablis.

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Ingredients:

• 1/2 lb fresh mushrooms, thinly sliced
• 1/4 cup butter
• 3 Tbsp parsley, chopped
• 1/4 tsp salt
• dash pepper
• 1 1/2 cup chablis
• 1 cup heavy cream
• 3 egg yolks
• 2 cup sour cream
• Flat fresh whole parsley for garnish

Method

Saute mushrooms in butter 5 minutes, or until lightly browned. Stir in parsley & seasonings. Add chablis & 1/2 cup heavy cream (reserve 1/2 cup heavy cream). Stir and simmer 5 min. Beat yolks with 1 and 1/2 cup sour cream. Stir in some of the hot soup to temper the egg yolks. Return all to pan, keep warm. Whip remaining 1/2 cup heavy cream, stir in 1/2 cup sour cream. Pour soup into individual heatproof bowls. Spoon whipped cream mixture onto soup. Place under broiler until topping browns. Garnish with parsley.

Notes: Serve with toasty peasant bread and whipped butter with minced chives. To temper means to slowly raise the temperature of the egg yolks so they don't cook immediately when added to the hot soup.

Number of servings: 6

Submitted By: dnoel1724467
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