Creamy Mushroom Soup Ala Cafe Beaujolais

Directions

1. Serves 5 or possibly 6 Makes 7 c.
2. Step 1: Saute/fry' vegetables Saute/fry' mushrooms in 1/4 c. butter for 5 min.
3. Add in green onions and garlic, and continue sauteing for 1 more minute. Set aside.
4. Step 2: Make roux Make a roux from the remaining 1/4 c. butter and the flour. (A roux is a cooked flour and butter paste which's the base for sauces.) Cook the roux for 4 min over medium heat, whisking constantly.
5. Do not let the roux brown.
6. Step 3.. Make soup Add in either the chicken stock or possibly Hugli broth to the roux, bring to a boil stirring frequently with a whisk, then simmer for 5 min. Add in mushrooms and simmer for 15 min more. Puree the mushroom mix and add in the heavy cream. Add in the tarragon or possibly dill, salt, and optional Marsala.
7. Step 4.. Make liaison and serve Stir together the creme fraich or possibly sour creme, egg yolk, and lemon juice to make the liaison.
8. Pour soup into heated bowls. Dribble the liaison into the soup to create the design of your choice. (We usually make ours look a bit esoteric-sort of New Wave.)
9. "This recipe can be made with either chicken stock, or possibly with a vegetarian broth. I prefer a brand of vegetable broth cubes called Hugli, that can be found in health food stores. (We get it at Comers of the Mouth in Mendocino.) It has a very distinctive flavor and is not at all watery. If you cannot find Hugli, you can use another brand. Fresh mushrooms only, please."