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Ingredientes
- 1 c. Onion, minced
- 1 x Clove garlic, chopped
- 2 Tbsp. Extra virgin olive oil
- 4 c. Mushrooms, sliced
- 4 c. Chicken stock
- 2 Tbsp. Tomato paste
- 5 x Egg yolk
- 1/3 c. Parmesan cheese, grated
- 2 Tbsp. Parsley sprigs, snipped
- 1/4 c. Port wine
- 4 x Thick slice French bread loaf, buttered & toasted Parmesan cheese, to garnish
Direcciones
- In large heavy saucepan cook the onions and garlic in the extra virgin olive oil over moderate heat until onion is tender. Add in mushrooms and cook 10 min more, stirring frequently. Add in stock and tomato paste; bring to boiling.
- Remove from heat.
- In a small bowl combine the egg yolks, 1/3 c. Parmesan cheese, and parsley, stirring until well mixed. Gradually add in 1 c. of the warm liquid to the egg yolk mix, stirring constantly with a whisk. Add in the egg yolk mix to mushroom mix, stirring constantly. Return to heat and cook mix until it just begins to boil. Add in the port wine; cook and stir just until heated through.
- Divide the toast slices among 4 to 6 heated soup bowls. Ladle the soup over the toast. Sprinkle each serving with additional Parmesan cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 96 | 27% |
| Total Fat 10.86g | 14% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 989mg | 41% |
| Potassium 659mg | 19% |
| Total Carbs 46.89g | 13% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.53g | 4% |
| Protein 16.06g | 26% |
