Cream of Mushroom Soup

Ingredients

• 4 cups Water (For boiling)
• 1 cup Heavy cream
• 2 Egg yolks (From large eggs)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black pepper (Freshly ground, or to taste)
• 1 pound Mushrooms (Cremini or white button mushrooms)
• 2 tablespoons Butter (Unsalted)
• 0.5 Onion (Small, finely chopped)
• 2 tablespoons Sago (Small pearl sago)
• 2 cups Chicken Stock (Low sodium)

Instructions

1. 1Clean the mushrooms thoroughly. Chop them into small, even pieces.
2. 2Melt butter in a pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the chopped mushrooms and cook until softened and lightly browned, about 10 minutes.
3. 3Add the chicken stock to the pot with the mushrooms. Bring to a simmer and cook for 20 minutes.
4. 4Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Alternatively, rub the soup through a sieve for a smoother texture.
5. 5Bring 4 cups of water to a boil in a separate saucepan. Add the sago and cook for 30 minutes, or until the sago pearls are translucent.
6. 6Add the cooked sago to the pureed mushroom soup. Bring the soup back to a simmer. Season with salt and pepper to taste. In a small bowl, whisk together the heavy cream and egg yolks. Slowly drizzle the cream and egg mixture into the soup, stirring constantly, until the soup is heated through but not boiling. Do not boil, or the eggs may curdle.