When I first came across this recipe, it was called Fresh Mushroom and Parsley Soup. I knew it had potential, but I thought it had too much parsley in it. I cut back on the fresh parsley, added some dry oregano and basil, and changed the name.
And now I think it’s just right! It makes for a quick and tasty weeknight dinner, and it’s great served with muffins. Enjoy!
Recipe Adapted by Winner Dinners/Origin Unknown
1 pound of fresh mushrooms, thinly sliced
1/2 cup butter
1 cup fresh Italian parsley, finely chopped
1/2 teaspoon oregano
1/2 teaspoon basil
3/4 teaspoon salt
1/2 teaspoon pepper
2 10.5-ounce cans condensed beef broth (such as Campbell’s soup)
1 cup half and half
4 egg yolks
1-1/2 cups sour cream
Saute the mushrooms in the butter until lightly browned. Add the parsley, oregano, basil, salt, and pepper, and cook, stirring, for a few minutes more. Add the beef broth and half-and-half; simmer for about 3 minutes. Beat the egg yolks with the sour cream; stir in some of the hot soup, then return all to the pan. Heat through.