For my birthday this year, Davis bought me my long coveted The Art of French Cooking by the larger than life, Julia Child. I have had this on my Christmas list for about 5 years and at a certain point, I became determined that this must be a gift to me given to my by someone else and not something I would buy for myself. This year, I received an Amazon gift card from my father in law and decided “well heck, this is close enough” and resolved to purchase it for myself. Before I got a chance, true gem that he is, Davis had already picked me up a copy on a recent business trip in New York.
I have been dog-earring recipes to try all week. First on my list was Cream of Mushroom soup, which has been a long-standing contender on my favorite soup list. This version is definitely decadent but it made my husband, a former non-mushroom eater, actually ask for seconds. Not something Campbell’s can claim.
This recipe makes a lot for a two-person household, which is for the best considering our upcoming move. The frenzy has our household in a total tizzy, and we could benefit from some leftovers.
What You’ll Need:
- 1/4 cup onions, minced
- 6 tablespoons butter
- 3 tablespoons flour
- 6 cups chicken broth
- 1 lb fresh mushrooms, separate the stems from the caps & chop the stems
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 2 egg yolks
- 3/4 cup whipping cream
- Salt, to taste
- Pepper, to taste
- Melt 3 tbsp. butter in a saucepan and saute the onions slowly for about 8 – 10 minutes.
- Add the flour and stir over moderate heat for about 3 minute without browning.
- Off heat, beat in the broth and blend it thoroughly with the flour. Add salt and pepper to taste. Stir in the mushroom stems.
- Simmer partially covered for 20 minutes, stirring occasionally.
- Strain mixture through a fine sieve strainer, pressing juices out of the mushroom stems. Press out as much of the juice as possible. Discard the stems and onions.
- In another saucepan, melt the 3 tbsp. butter. Add the sliced mushroom caps, salt and lemon juice. Cook until warn all the way through.
- Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base. Simmer for 10 minutes.
- Beat the 2 egg yolks and the cream in a mixing bowl. Add to the hot soup and stir over medium heat for only a 2-3 minutes, but don’t boil. Otherwise, the egg might separate.