Cooking with Alison

Julia Child’s Cream of Mushroom Soup

In Soups and Salads on February 19, 2010 at pm

I love cream of mushroom soup.  Campbell’s condensed cream of mushroom soup is what I turn to whenever I’m sick.  I received Julia Child’s Mastering the Art of French Cooking for my birthday and knew that her mushroom soup would be among the first recipes that I would try.  This is more sophisticated than canned mushroom soup  😉  but my mushroom cream sauce (adapted from Julia Child’s basic cream sauce recipe) tastes more like the canned soup and is Much less time consuming to make – if that’s what you’re looking for, the link is here.

Cream of Mushroom Soup Recipe

by Julia Child, serves 6 to 8 people

6 cups boiling chicken broth (*Note:  I suggest reduced sodium broth or half broth and half water.*)

3/4 to 1 lb fresh mushrooms, steps chopped and caps thinly sliced

1/2 to 3/4 cup whipping cream

1/4 cup minced onions

6 to 8 tbsp butter

3 tbsp flour

1 tsp lemon juice

2 egg yolks

salt and black pepper to taste

3 tbsp minced fresh chervil or parsley (optional)

Cook the onions slowly in 3 tbsp butter for 8 to 10 minutes, until tender but not browned.  Add the flour and stir over moderate heat for 3 minutes without browning.  Off heat, beat in the boiling broth and blend it thoroughly with the flour.  Season to taste.  Stir in the mushroom stems, and simmer partially covered for 20 minutes or more, skimming occasionally.  Strain, pressing juices out of mushroom stems.  Return the soup to the pan.  Melt 2 tbsp butter in a separate saucepan.  When it is foaming, toss in the mushrooms, 1/4 tsp salt and lemon juice.  Cover and cook slowly for 5 minutes.  Pour the mushrooms and their cooking juices into the strained soup base.  Simmer for 10 minutes.

*If not to be served immediately, set aside uncovered, and film surface with a spoonful of cream or milk.  Reheat to simmer just before proceeding to the step below, which will take 2 or 3 minutes.

Beat the egg yolks and cream into the mixing bowl.  Then beat in hot soup by spoonfuls until a cup has been added.  Gradually stir in the rest.  Correct seasoning.  Return the soup to the pan and stir over moderate heat for a minute or two to poach the egg yolks, but do not let the soup come near the simmer.  Off heat, stir in 1 to 3 tbsp softened butter by tablespoons.  Pour the soup into a tureen or soup cups, and decorate with optional mushrooms and herbs.

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