Italian Mushroom Soup With Parmesan - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon finely chopped onion
1 lb mushroom, thinly sliced
1 3/4 cups chicken broth
1 3/4 cups water
3 tablespoons tomato paste
3 egg yolks
1/2 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
coarse sea salt
fresh ground pepper

Preparation

In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
In a small bowl, whisk the yolks until they are thick and lemony in color.
Add the grated Parmesan cheese and parsley; beat well again.
With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
Taste and season to taste with salt and pepper.
Serve immediately in deep or flat bowls.