Mushroom soup

Ingredients:
8 whole large Portobello mushrooms
1 big onion finely chopped
1 tbsp unsalted butter
1 tbsp olive oil
6 cups (around 1,5kg) chicken stock
300 ml double cream (or whipping cream)
3 whole eggs
1/2 tsp fresh thyme
1 tsp fresh parsley
salt and pepper
A few parsley leaves to garnish
3 whole button mushrooms
1tbsp butter

Method:
Heat the butter and olive oil in a pan. Saute the onions until soft and clear.
Chop the mushrooms (stalks included) and saute them together with the onions for another 10 minutes. Add the finely chopped parsley and thyme leaves.
Add the chicken stock and let the soup simmer until the mushrooms are really tender.
Transfer the soup in a bowl and cream it with an immersion blender, as I did, or in your food processor, to make it a really velvety cream. By the time you finish the soup will look more like mud than a proper tasty soup. But it will get better trust me!

In a separate bowl whisk the eggs with the cream, and than beat in a spoon at a time of hot soup, until you used around 1 cup (250gr). Keep beating until the whole soup is mixed in ( no need to still do it a spoon at the time now). Now it should look better!

Taste it and add some salt and pepper if you think it’s necessary (the taste will vary depending on how seasoned your stock was).

To garnish: finely slice the button mushrooms and fry them in butter until golden brown. Put the soup in a bowl, add the little mushroom golden slices on top, and sprinkle with some finely chopped parsley.