AIB Cooking Book - Klaus Meyer homepage

International Context
I must admit, I cannot recall where I got this recipe from. What I do recall is, it was when I was
waiting for the result of my PhD thesis. I was experimenting with some recipes to help reduce my
anxiousness. I think it has Italian traditions.
Methodology
1. Do not wash the mushrooms. Clean
mushroom tops with a damp cloth;
2. Break off stalks and chop mushroom
stalks, roughly, set aside;
3. Slice the mushroom tops relatively thin,
about 4 mm;
4. Heat olive oil on medium heat, sauté the
mushroom stalks and spring onions for
10 minutes – stir occasionally, then add
garlic and cook for another 5 minutes;
5. Cool the mushrooms stalks and spring
onions, place in food processor and
puré, but not too fine, you want some
texture left;
6. Reheat saucepan and butter then cook
the stalk mixture for 3 minutes;
7. Add the beef broth and Worcestershire
sauce, whisk and bring to a boil;
8. Add the sliced mushroom tops, and then
bring to a boil;
9. Mix the two tablespoons of flour with water until it is all diluted, add to soup while stirring , then
simmer for 15 minutes;
10. Add salt to taste (If you make your own beef broth, you should taste and season with salt
accordingly before you simmer for 15 minutes , however, if you use a supermarket pre‐made
beef broth you may not need salt);
11. Lightly beat the 4 egg yolks and mix in the parsley, then add the mixture into the soup while
stirring.
12. Add the wine, just bring to a boil then turn off heat, serve immediately.
Results/Discussion
Sprinkle with approximately 1 tablespoon of Parmesan cheese for each serving. You can also add
crispy bacon rashers. Serve with grilled or toasted bread of your choice.
You can change the beef stock to vegetable stock and serve it as a vegetarian soup, if the vegetarian
person eats egg. The color of the soup will not be as deep, but it is still divine.
Serve as entrée or light meal.
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Ingredients
(as entrée for 6 persons)
1 ½ lb Button Mushrooms (750 grams)
1 cup of chopped spring onions (about a bunch)
1 clove of garlic – chopped and crushed
3 tablespoons of olive oil
3 tablespoons of butter
4 cups of beef broth (If pressed for time you can
used the pre‐made supermarket liquid version) 1
2 tablespoons of plain white flour
2 tablespoons of finely chopped parsley
4 egg yolks
1 tablespoon of Worcestershire sauce
Fresh ground pepper
¼ cup of red wine, or more to taste if you like ☺
Grated fresh Parmesan cheese
Crispy bacon rashers (optional)