Julias Cream Of Mushroom Soup Recipes

JULIA CHILD'S CREAM OF MUSHROOM SOUP

Julia Child's Cream of Mushroom Soup image

Making the classic dish with an easier, shortened approach and less cooking time.

Provided by Maggie Zhu

Categories Soup

Time 30m

Number Of Ingredients 12

Ingredients

1 lb (450 g) white or brown mushrooms (, sliced)
5 tablespoons butter (, divided)
1/2 white onion (, minced)
3 tablespoons all-purpose flour
4 cups chicken stock
1 teaspoon dried parsley
1 bay leaf
Pinch of thyme
1/4 teaspoon salt
4 egg yolks ((Optional) (*Footnote 1 & 2))
1/4 cup heavy cream
parsley or croutons (, for garnish (Optional))

Steps:

Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well. Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
Garnish with chopped parsley or croutons. Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 119 kcal, Sugar 3.3 g, Sodium 922 mg, Fat 6.4 g, SaturatedFat 3.7 g, Carbohydrate 11.4 g, Fiber 1.1 g, Protein 4.5 g, Cholesterol 18 mg

JULIA'S CREAM OF MUSHROOM SOUP

Julia's Cream of Mushroom Soup image

I don't think you can beat this recipe for simple, delicious mushroom soup. My hubby would eat this every day if I fixed it for him. It's so good! Please try it, and throw out the canned variety! Don't let the lengthy list and directions stop you. Julia Child was very meticulous and it all goes easily and pretty quickly.

Provided by Yia Yia

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 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
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks
1/2-3/4 cup whipping cream (I've used heavy cream, 1/2 and 1/2, it's all good)
1 -3 tablespoon softened butter

Steps:

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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