Part 6/13:
To enrich this classic, egg yolks are tempered with hot broth and heavy cream, then blended back in—adding creaminess without overwhelming the mushroom essence. The mushrooms are reintroduced gently, maintaining their integrity and aroma. Garnished with fresh parsley leaves, this creamy mushroom soup is a sophisticated start to any elegant dinner, offering versatility to serve hot or chilled with a dollop of crème fraîche.