This is a really simple mushroom soup that you make on sliced can mushrooms. The important thing is that you also do not remove the shovel from the jar, but use it as a flavoring as much of the flavor from the mushroom is in the shovel.
2-4 pcs shallots
50 g butter
40 g wheat flour
1 dl madeira
2 pieces of mushrooms sliced, approx. 290 g
1 liter of chicken broth
1 pinch the thyme
1 cup whipped cream
2 egg yolks
Melt the butter in a sauteuse or frying pan with high edges. (Hereinafter referred to as “the boiler”).
Chop the shallots and cook in the butter in the pan. Use 2 bulbs if they are large, 4 if they are small. It should be transparent, but not burnt.
Open the can mushrooms and pour the shovel into a saucepan with the chicken broth and bring to a boil. (If you have no ready-made broth, take 1 liter of water and suitable broth cubes, foundation or pasta).
Pour the mushrooms into the pan with the butter and and the onion.
Add flour to the pan with the mushrooms, onion and butter and cook under stirring for about 3-4 minutes. It will get mushy in the pan, and you should stir constantly so as not to burn to the bottom.
Add Madeiran to the pan.
Pour the boiling broth into the pan, add the thyme and simmer for 10 minutes.
Use a mixing stick directly down the pan to make the soup smooth.
Taste with white pepper and possibly salt if needed.
Lightly whisk together egg yolk and cream in a bowl.
Take 1 cup of soup and whisk dropwise into the bowl with egg yolk and cream. (This step is done so that soup does not crack with egg yolks.)
Remove the soup from the stove / heat and, during whipping, pour the egg mixture into a thin beam into the soup. You can advantageously use the mixer rod for the whipping. Then the soup does not cut as easily.
Serve with finely chopped parsley and grated parmesan cheese. Preferably with a bit of fresh bread.