Mushroom Soup with Basil |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
1 liter stock
750 grams small white champignons
50 grams butter or margarine
40 grams flour
2 tablespoons dry sherry
3 egg yolks
200 g cream fraīche
1 bunch fresh basil (or use flat parsley)
salt, freshly ground white pepper
Rinse champignons under cold running water and drain or pat dry with paper towel. Melt fat and lightly fry the mushrooms in it. Dust with the flour and pour 1 liter stock over it. Simmer for 10 minutes. Mix sherry with cream fraīche and egg yolks and add to soup. Add the chopped herbs and season with salt and pepper. Serve with one semmelknoedel per portion.
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