Oyster Mushroom Soup

Oyster Mushroom Soup 1 - large clove Garlic, minced 3 Tbs - Melted Butter 3 Tbs - Olive Oil 1 - medium Onion, diced 1 lb - Oyster Mushrooms, sliced 3 cups - Chicken Stock 2 Tbs - Tomato Paste 2 jiggers - White Port 3 - large Egg Yolks 2 Tbs - Parmesan Cheese, grated 1/2 cup - Parsley, minced Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes. Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes. Servings: 2 Nutrition Facts: Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Amount Per Serving: Calories 649.73 Calories From Fat (68%) 440.56 % Daily Value: Total Fat - 49.80g - 77% Saturated Fat - 17.45g - 87% Cholesterol - 369.53mg - 123% Sodium - 1434.73mg - 60% Potassium - 1443.42mg - 41% Carbohydrates - 25.60g - 9% Dietary Fiber - 5.91g - 24% Net Carbohydrates - 19.69g Protein - 21.44g - 43% Recipe Type: Appetizer, Soup Recipe Source The Mushroom Council and The Daily Dish - Sign Up Here: Free Secret Recipes *More great recipes are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook