Yeah yeah, I hear you calling me out for making yet another mushroom soup, but they're all different and they're all yummy. This is the Montenegrin take on mushroom soup.
Egg based soups are very popular along this stretch of Europe, it does mean that you have to be extra careful when reheating (there is no place for scrambled eggs in soup unless you're making a Romanian ciorba de salata verde). But you end up with the creamiest no cream soup imaginable, packed with taste, chances are you won't need to heat it up as it will all be gone before it gets cold anyway. ...unless you're writing a blog and are slapping away hungry Cosmin's grubby mitts because you want to take 800 photographs.
Please don't be alarmed by the lack of ingredients required to make the mushroom stock, it is packed full of flavour.
- 400g mixed mushrooms - whatever looks good
- 1 tbsp olive oil
- 2 garlic clove crushed
- 1 litre water
- 4 eggs
- Juice of 1 lemon
- 40g butter
- 4 tbsp plain flour
NUTRITIONAL CONTENT PER PORTION
- Calories | 218
- Fat | 16.7g
Serves | 4
Prep Time | 15
Cooking Time | 15
- Roughly chop the mushrooms into bitesized pieced, I like to rip mine with my fingers. Season with salt and pepper and saute lightly in the olive oil together with the garlic until golden.
- Stir in the water, cover and simmer for 15 minutes. Strain the stock into a large jug and put the mushrooms aside.
- Whisk the eggs in a large bowl and gradually stir in all of the lemon juice.
- Melt the butter in a saucepan and stir in the flour, add the stock in a constant trickle stirring all the while until it is fully incorporated. Cook for 8-10 minutes stirring continuously until it begins to thicken.
- Add the stock to the egg mix very very slowly and stir as you go. Do it too quickly and you'll have scrambled eggs. Stir in the mushrooms and serve.
- When reheating this soup (if you have any left to reheat) do it very very slowly and carefully.
Based on a recipe found in Ukusi Jezera found at www.montenegro.travel