Mushroom Soup
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Ingredients
1 pound fresh mushrooms
2 cups Roberts Half and Half
4 green onions, minced
2 tablespoons Roberts Butter
1 cup Roberta Natural Yogurt
salt and pepper to taste
4 Roberts Egg Yolks, beaten
1/4 cup sherry
Preparation
Slice mushrooms thin; marinate in half and half for 3 to 4 hours. Saute onions in butter about 5 minutes; add mushroom mixture, yogurt, salt and pepper; simmer about 25 minutes, stirring occasionally. Just before serving, add egg yolks and sherry. Mix well.
Yield: 4 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
