Julia's Cream of Mushroom Soup

Recipe by Yia Yia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup onion, minced
  • 3
    tablespoons butter
  • 3
    tablespoons flour
  • 6
    cups boiling white stock (I use canned) or 6 cups chicken broth, seasoned with 1/2 bay leaf and 1/8 t thyme (I use canned)
  • salt and pepper
  • 1
    lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later
  • 2
    tablespoons butter
  • the thinly sliced mushroom cap
  • 14
    teaspoon salt
  • 1
    teaspoon lemon juice
  • 2
    egg yolks
  • 12 - 34
    cup whipping cream (I've used heavy cream, 1/2 and 1/2, it's all good)
  • 1 -3
    tablespoon softened butter
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DIRECTIONS

  • Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
  • Add the flour and stir over moderate heat for about 3 minute without browning.
  • Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
  • Simmer partially covered for 20 minutes, skimming occasionally.
  • Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
  • In another saucepan, melt the 2 T butter.
  • Add the sliced mushroom caps, salt and lemon juice.
  • Cook slowly for about 5 minutes.
  • Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
  • Simmer for 10 minutes.
  • *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
  • Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
  • Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
  • Correct seasoning.
  • Off heat, stir in the remaining butter by spoonfuls, if desired.
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