Cream of mushroom by Julia Child

So due to my clear obsession with Europe, I’ve been embracing learning Italian and French cooking for the past 5 years. A great inspirational chef has been my absolute favorite Julia Child ! This is also one of my favorite soups and dishes by her. It’s a very creamy, and simple yet rich in flavor soup. You can add chicken bits to it or just have it the original way, with mushrooms.

I have not modified this recipe, It is the original from one of her cookbooks but here it is!

Julia Child’s Cream of Mushroom Soup
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
  • 500 grams (16 ounces) white mushrooms
  • 5 tablespoons butter
  • 1/2 white onion, chopped
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • pinch of thyme
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 4 egg yolks
  • 1/2 cup heavy cream
  • (optional) parsley or croutons for garnish
  1. Remove stems from mushroom and set aside for later use.
  2. Thinly slice mushroom caps and set aside separately.
  3. Heat 3 tablespoons butter in a nonstick skillet or a dutch oven over medium heat.
  4. Add onion and turn to medium low heat.
  5. Saute onion until tender and translucent, about 8 minutes. Do not brown the onion.
  6. Add flour and keep stirring over medium low heat for 3 minutes, until flour and onion are well combined.
  7. Turn off heat. Add chicken stock( you may skip this step if you’re a vegetarian/vegan), parsley, bay leaf and mushroom stems. Simmer over low heat, partially covered, for 30 minutes.
  8. While simmering the broth, cook the mushroom caps.
  9. Melt the remaining 2 tablespoons of butter until butter starts to bubble.
  10. Add mushroom slices and season with salt and lemon juice. Stir a few times to mix well. Simmer, covered and over low heat, for 5 minutes.
  11. When the broth is done, place a colander over the pot with the sautéed mushrooms. Pour broth through the colander into that pot. Add all the solids from the colander into a small bowl, squeeze the liquid from the onion and mushrooms, and return the liquid to the pot. Discard the solids. Simmer the broth over low heat for another 10 minutes.
  12. Combine egg yolks and heavy cream in a small bowl and beat until mixed well. Slowly add the cream yolk mixture into the broth.
  13. Adjust the season with salt and more cream if necessary.
  14. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
  15. Garnish with chopped parsley or crouton on top of soup. Serve with toasted bread as a side dish.

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