Chanterelle Brandy Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4.0 tbsp Butter, salted0.5 cup Half and Half Cream3.0 large Egg Yolk4.0 cup, pieces or slices Mushrooms, fresh0.08 cup Flour, white6.0 cup Chicken stock, home-prepared1.0 serving Red Lobster, Cognac
Make veloute with butter, flour and chicken stock. Combine egg yolks and half and half separately, add some veloute to mixture to temper eggs, then mixe all with remaining veloute. Set aside. Sautee mushrooms in dry pan, when they begin to sweat add 1 shot of brandy or cognac. When cooked, grind in a food processor add to the soup.
Serving Size: 6 - 2 cups servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user VINTAGEJEN88.
Number of Servings: 6.0
Recipe submitted by SparkPeople user VINTAGEJEN88.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 15.3 g
- Cholesterol: 127.9 mg
- Sodium: 411.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.6 g
- Protein: 9.6 g
Member Reviews