Potage Aux Champignons

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Potage Aux Champignons (172)

Yields: 4 Servings

Categories: Mushrooms, Soup


8 oz. Mushrooms
2 oz. Butter
1 Tbsp. Flour
2 Cups Milk
½ Cup Chicken Stock
½ Cup Cream
2 Egg Yolks
Salt & Pepper

1. Chop mushrooms finely.
2. Melt butter and stir in flour. Add milk to make a thick sauce. Add mushrooms.
3. Add stock and cook for 15 minutes.
4. Beat egg yolks into the cream and add to the sauce.

Heat without boiling.