Cooking Time: 25 min
Ingredients:
| Butter |
2 tbsp |
| Shallots(finely chopped) |
4 nos |
| Mushrooms(sliced) |
750g |
| Chicken Stock |
1 cup |
| Milk |
1 cup |
| Flour |
1 tbsp |
| Cream |
1/3 cup |
| Egg yolks |
2 nos |
| Chives(chopped) |
|
| Salt and Pepper |
To taste |
Method:
- Place butter, shallots and mushrooms in a deep casserole dish.Cover and cook for 3 minutes on HIGH.
- Stir in chicken stock and milk. Cook a further 5 minutes on HIGH.
- Blend flour with a little water until smooth.Stir into soup.Cook for 2 minutes on HIGH.
- In a bowl, beat cream and egg yolks together.Whisk quickly into hot soup.Reheat for 3-5 minutes on MEDIUM HIGH. Season to taste.
- Serve Hot, sprinkled with chives.
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