egg lemon soup, with mushrooms
Oct. 4th, 2002 12:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikChop an onion, carmelize the onion in olive oil over medium heat, deglazing the pan as often as is needed. (Sorry Jeffrey.)
Add a couple of handfuls of chopped button mushrooms. Saute until mushrooms are cooked. Add a couple of quarts of water, bring to a simmer.
Add 1 bay leaf, 2 curry leaves, and some assortment of porcini, matsutakes, and princes or other strongly flavored mushrooms. Add salt, pepper, several cloves of crushed garlic and two to three cups of cooked rice. Simmer for another ten minutes or so.
Taste the broth. Is it acceptable? (If not, add salt, more mushrooms, or perhaps a very small amount of molasses, as needed.)
Add the juice of two lemons.
Remove soup from heat. Separate the yolks from four eggs. Beat eggs with a small amount of water. Beat in about half a cup of broth from the soup. Then beat the eggs into a soup, until smooth and creamy. Return the soup to the burner and bring just to the edge of a simmer. Gently.
Add a couple of handfuls of chopped button mushrooms. Saute until mushrooms are cooked. Add a couple of quarts of water, bring to a simmer.
Add 1 bay leaf, 2 curry leaves, and some assortment of porcini, matsutakes, and princes or other strongly flavored mushrooms. Add salt, pepper, several cloves of crushed garlic and two to three cups of cooked rice. Simmer for another ten minutes or so.
Taste the broth. Is it acceptable? (If not, add salt, more mushrooms, or perhaps a very small amount of molasses, as needed.)
Add the juice of two lemons.
Remove soup from heat. Separate the yolks from four eggs. Beat eggs with a small amount of water. Beat in about half a cup of broth from the soup. Then beat the eggs into a soup, until smooth and creamy. Return the soup to the burner and bring just to the edge of a simmer. Gently.
