Italian Mushroom Soup With Parmesan

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon finely chopped onion
• 1 lb mushroom, thinly sliced
• 1 3/4 cups chicken broth
• 1 3/4 cups water
• 3 tablespoons tomato paste
• 3 egg yolks
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup finely chopped parsley
• coarse sea salt
• fresh ground pepper

1. In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
2. Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
3. Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
4. In a small bowl, whisk the yolks until they are thick and lemony in color.
5. Add the grated Parmesan cheese and parsley; beat well again.
6. With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
7. Taste and season to taste with salt and pepper.
8. Serve immediately in deep or flat bowls.

butter, extra virgin olive oil, garlic, onion, mushroom, chicken broth, water, tomato paste, egg yolks, freshly grated parmesan cheese, parsley, salt, fresh ground pepper

Taken from www.food.com/recipe/italian-mushroom-soup-with-parmesan-472591 (may not work)