Oktoberfest Dinner 2008

Parmesan Mushroom Soup Recipe (Mary and Rich Miller)
Italian Soup

Ingedients:
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter or margerine
3 cups chicken broth
3 tablespoons tomato paste
3 tablespoons dry white wine
1/4 teaspoon salt
4 slightly beaten egg yolks
1/4 cup grated parmesan cheese
3 tablespoons snipped parsley

Directions:
In medium saucepan cook mushrooms, onion, and garlic in butter or margerine about 5 minutes or until tender but not brown. Stir in chicken broth, tomato paste, white wine, salt, and 1/8 teaspoon pepper. Bring to boiling: reduce heat. Cover and simmer for 5 minutes.

Combine egg yoks, paremsan cheese, and parsley, stir in about one cup of the hot mixture. Return to remaining hot mixture in pan. Cook and stir till nearly bubbly. Cook and stir 2 minutes longer. Makes 4 to 6 side dish servings.