Schwammerlsuppe (Wild Mushroom Soup)

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10 cups beef broth (if using broth from Tafelspitz, add water as needed)

1 bunch parsley

2 large carrots or parsnips, peeled and thinly sliced

6 tablespoons butter

3 tablespoons vegetable oil

1 onion, chopped

1/2 pound porcini mushrooms, sliced

1/2 pound chanterelles, sliced

Salt and pepper to taste

1 teaspoon sweet Hungarian paprika

1 1/2 tablespoons tomato paste

4 egg yolks, beaten

1/2 tablespoon lemon juice

1 cup creme fraiche or sour cream