Fresh-Mushroom Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- grains allspice
- bay leaf
- deep plateful fresh mushrooms
- onion
- lozhka butter
- lozhka flour
- egg yolks
- stakan cream
- plain pepper
Instructions
- Boil and strain a beef bouillon.
- Stew the mushrooms with butter, flour, and optional fried onion; cook soft and rub through a sieve.
- Add a strained yolk-cream liaison, heat very hot, and finish with ground pepper.