French Cream Of Mushroom Soup Potage Velouté Aux Champignons Recipe 55

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FRENCH CREAM OF MUSHROOM SOUP (POTAGE VELOUTé AUX CHAMPIGNONS) RECIPE - (5/5)



French Cream of Mushroom Soup (Potage Velouté aux Champignons) Recipe - (5/5) image

Provided by á-708

Number Of Ingredients 12

1/4 cup (60 ml) finely chopped onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) flour
6 cups (1.5 L) chicken stock
2 sprigs parsley
1 bay leaf
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
The stems from 1 lb (500 g) mushrooms, chopped
The caps from 1 lb (500 g) mushrooms, thinly sliced
2 egg yolks
1/2 cup (125 ml) whipping cream

Steps:

  • Cook the onions in 2 tablespoons (30 ml) of the butter in a large soup pot over moderate heat until tender but not browned. Stir in the flour and cook for 2 minutes. Add the chicken stock, parsley, bay leaf, thyme, and mushroom stems and simmer covered for 30 minutes. Strain the soup through a fine strainer, pressing the mushroom stems to extract as much moisture as possible. Melt 2 tablespoons (30 ml) of the butter in a separate saucepan and cook the sliced mushroom caps, covered, over low heat for 5 minutes. Add the mushroom caps and their cooking juices to the strained broth and simmer for 10 minutes. Remove from the heat. Beat the egg yolks and the cream together in a small bowl. Add a little of the simmering broth to the egg mixture and stir well. Add the egg mixture to the soup and stir over moderate heat for a minute or two, being careful not to let the soup come to a boil. Serves 6 to 8.

UNCLE BILL'S FRENCH MUSHROOM SOUP



Uncle Bill's French Mushroom Soup image

The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.

Provided by William Uncle Bill

Categories     Onions

Time 42m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces fresh button mushrooms, thinly sliced
6 ounces fresh cremini mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
3 cups water
3 tablespoons chicken soup base or 3 chicken bouillon cubes
1/2 teaspoon dried thyme leaves
1 large bay leaf
1/4 cup scallion, finely chopped
2 large egg yolks
1/2 cup whipping cream, 35%
1/2 teaspoon white pepper
4 tablespoons minced fresh parsley (to garnish)

Steps:

  • Rinse both mushrooms in cold water and immediately pat dry with paper towels.
  • Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
  • In a large heavy bottom soup pot, melt butter on medium heat.
  • Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
  • Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
  • Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
  • Add thyme, bay leaf and green onions.
  • Reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaf and discard.
  • In a mixing bowl, whisk together egg yolks and whipping cream.
  • Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
  • Return mixture to the soup pot, adding slowly and whisking all the time while adding.
  • Heat over low heat until hot, about 5 minutes.
  • Add white pepper to taste.
  • Serve soup sprinkled with minced parsley.

MUSHROOM SOUP (SOUPE AUX CHAMPIGNONS)



Mushroom Soup (Soupe Aux Champignons) image

Provided by Craig Claiborne

Categories     soups and stews

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 9

4 tablespoons butter
1 cup coarsely chopped onion
1 cup finely chopped celery, optional
1 1/4 pounds mushrooms, thinly sliced, about 7 cups
Juice of 1 lemon
1/4 cup flour
6 cups rich, unsalted chicken, veal or beef broth
Freshly ground black pepper to taste
1/4 cup dry Sherry wine

Steps:

  • Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
  • Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
  • Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams

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