Cream of Mushroom

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  • 250 g of fresh mushrooms
  • 50 grs of bread, white dry
  • 2 tablespoons of butter
  • 1 tablespoon flour
  • 2.5 dl of milk
  • 2 egg yolks
  • salt
  • pepper
  • nutmeg


Wash the mushrooms in water, drain and chop them. Enter the mushrooms in a litre of cold water, add the bread and sprinkle with salt. Light the fire. When the mushrooms are very soft, pass everything by the dowel with the riddle thinner.

The part, melt half the butter, sprinkle with flour and cook, without browning. Drizzle with cold milk, mix and cook for two minutes. Join this cream to the mashed mushrooms and season with pepper and nutmeg.

Heat just to a boil. Mix the egg yolks in a little cream prepared and add to the soup without leave to boil.

Serve hot.

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