Ingredients
1 pound white mushrooms
8 oz cremini mushrooms
8 oz shitake mushrooms
small onion, chopped fine
kosher salt and pepper
2 tblsp vegetable oil
sprig thyme
2 tbls dry sherry
4 cups water
3.5 cups chicken broth
2/3 cup heavy cream
2 large egg yolks
1 tsp lemon juice
chives
Preparation
toss mushrooms together with 1 tablespoon salt. microwave, strirring every 4 minutes, until tjey have released their liquid and are reduced to about one third of their original volume. 12 min. drain and reserve the liquid. heat oil in dutch oven until simmering. cook mushrooms about 8 min until browned. add onion, thyme sprig and 1/4 tsp pepper. cook about 2 min until onion is soft. add sherry and cook until evaporated. stir in reserved liquid and scrape the browned bits. add water and broth and simmer for 20 min. discard thyme and put in blender. heat to 150 degrees whisk cram and egg yolks. add 2 cups of soup while stirring slowly and constantly until soup reaches 165 sir in lemon juice and season. serve w extra cream and chives
