Julia Child’s Cream of Mushroom Soup

One of my all time favorite cookbooks is Mastering the Art of French Cooking, the familiar classic written by Julia Child.  These recipes stand up to the test of time and are staples in American French cooking.  I decided to cook Julia’s Cream of Mushroom Soup this evening, not only to eat as it is (delicious!) but also to use in a chicken recipe I am planning in my slow cooker.  This soup is very versatile, and the leftovers can be used in anything from green bean casserole to chicken tetrazzini.  This recipe is a little involved, but is definitely worth the effort.  Bon Appetit!
 
 
 
Ingredients:
1/4 cup chopped yellow onion
8 T unsalted butter
3 T flour Parsley
6 cups chicken broth 
1/3 bay leaf
2 medium sprigs parsley 
1/8 tsp. thyme Salt and pepper
1 lb. fresh mushrooms
1 tsp. lemon juice
2 egg yolks
3/4 cup whipping cream
 
Chop your onion for and reserve 1/4 cup.
 
 
Wash the mushrooms, and separate the stems from the caps.  I used pre-sliced mushrooms here.  Minced the stems and slice the caps (if buying whole mushrooms).
 
 
Add the chicken broth, bay leaf, parsley, and thyme into a large pot and bring to a simmer. 
 
 
In a separate skillet, add 3 tablespoons of butter and set burner over medium low heat.  Add the onions and cook for about 10 minutes until translucent.  Add the flour and continue to cook for a few more minutes, stirring often.
 
 
Add the onion and flour mixture into the seasoned chicken broth – set aside the used skillet to later cook the mushroom caps.  Combine well.  Add salt, pepper, and the minced mushroom stems.  Bring to a boil, then cover and simmer for 25 minutes.
 
 
Once the broth has simmered, strain the broth through a sieve or colander with fine holes into a large bowl to remove the solids. Press the juice from the chopped mushroom stems, onions and parsley and return the broth to the large pot. Discard the solids and heat the strained broth over low.
 
 
Heat the skillet used to cook the onions over medium heat, and add 2 more tablespoons of butter.  Once the butter begins to foam, add the sliced mushroom caps, lemon juice, and some salt.  Reduce the heat to medium low and stir often.  Cook for 10 minutes.
 
 
Pour the mushrooms and their liquid into the strained broth. Simmer for 10 minutes.
 
 
To finish the soup, beat two egg yolks until smooth with a whisk, and then whisk them thoroughly into three-quarters cup of heavy cream in a mixing bowl. While beating continuously, very slowly add one to two cups of the hot broth to the eggs and cream mixture.  This step is to temper the eggs and avoid scrambling.
 
 
While whisking continuously, gradually add the cream and egg mixture to the large pot of broth. Stir the soup over moderate heat for three or four minutes to poach the eggs. Stir continuously and do not let the soup come to a simmer.
 
 
Taste and adjust the seasoning if necessary. Remove the soup from the heat and stir in two or three tablespoons of softened butter.  Julia recommends garnishing your Cream of Mushroom soup with fluted mushrooms! A garnish that looks simple but takes some practice – here’s my first attempt!
 
 
Serve and Enjoy!  Bon Appetit!
 
 
-Chef Hallie
Cream of Mushroom Soup
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Ingredients
  1. 1/4 cup chopped yellow onion
  2. 8 T unsalted butter
  3. 3 T flour
  4. Parsley
  5. 6 cups chicken broth
  6. 1/3 bay leaf
  7. 2 medium sprigs parsley
  8. 1/8 tsp. thyme
  9. Salt and pepper
  10. 1 lb. fresh mushrooms
  11. 1 tsp. lemon juice
  12. 2 egg yolks
  13. 3/4 cup whipping cream
Instructions
  1. Chop your onion for and reserve 1/4 cup.
  2. Wash the mushrooms, and separate the stems from the caps. I used pre-sliced mushrooms here. Minced the stems and slice the caps (if buying whole mushrooms).
  3. Add the chicken broth, bay leaf, parsley, and thyme into a large pot and bring to a simmer.
  4. In a separate skillet, add 3 tablespoons of butter and set burner over medium low heat. Add the onions and cook for about 10 minutes until translucent. Add the flour and continue to cook for a few more minutes, stirring often.
  5. Add the onion and flour mixture into the seasoned chicken broth - set aside the used skillet to later cook the mushroom caps. Combine well. Add salt, pepper, and the minced mushroom stems. Bring to a boil, then cover and simmer for 25 minutes.
  6. Once the broth has simmered, strain the broth through a sieve or colander with fine holes into a large bowl to remove the solids. Press the juice from the chopped mushroom stems, onions and parsley and return the broth to the large pot. Discard the solids and heat the strained broth over low.
  7. Heat the skillet used to cook the onions over medium heat, and add 2 more tablespoons of butter. Once the butter begins to foam, add the sliced mushroom caps, lemon juice, and some salt. Reduce the heat to medium low and stir often. Cook for 10 minutes.
  8. Pour the mushrooms and their liquid into the strained broth. Simmer for 10 minutes.
  9. To finish the soup, beat two egg yolks until smooth with a whisk, and then whisk them thoroughly into three-quarters cup of heavy cream in a mixing bowl. While beating continuously, very slowly add one to two cups of the hot broth to the eggs and cream mixture. This step is to temper the eggs and avoid scrambling.
  10. While whisking continuously, gradually add the cream and egg mixture to the large pot of broth. Stir the soup over moderate heat for three or four minutes to poach the eggs. Stir continuously and do not let the soup come to a simmer.
  11. Taste and adjust the seasoning if necessary. Remove the soup from the heat and stir in two or three tablespoons of softened butter. Julia recommends garnishing your Cream of Mushroom soup with fluted mushrooms! A garnish that looks simple but takes some practice - here's my first attempt!
Adapted from Mastering the Art of French Cooking
Adapted from Mastering the Art of French Cooking
Half Baked Cooks http://halfbakedcooks.com/

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