Chicken soup with glazed wild mushrooms and confit egg yolk
by Shay Cooper
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Ingredients
Fresh Meat
2 chicken legs
Fruit & Vegetables
150g of celery, diced
200g of white onion, diced
150g of leek, diced
lemon juice
100g of shimeji mushrooms, white
Salad & Fresh Herbs
4 sprigs of thyme
3 sprigs of flat-leaf parsley
2 bay leaves
Store Cupboard
4l chicken stock
130g of flour
salt
black pepper
4 egg yolks
Dairy
140g of butter, softened
150g of crème fraîche
Beverages
75ml of dry sherry
Oils & Vinegars
1 tbsp of vegetable oil
1 dash of olive oil
Speciality Ingredients
50g of nameko mushrooms
Bakery
200g of brioche loaf, frozen