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
- 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
- Remove stems from mushroom and set aside for later use.
- Thinly slice mushroom caps and set aside separately.
- Heat 3 tablespoons butter in a nonstick skillet or a dutch oven over medium heat.
- Add onion and turn to medium low heat.
- Saute onion until tender and translucent, about 8 minutes. Do not brown the onion.
- Add flour and keep stirring over medium low heat for 3 minutes, until flour and onion are well combined.
- 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.
- While simmering the broth, cook the mushroom caps.
- Melt the remaining 2 tablespoons of butter until butter starts to bubble.
- 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.
- 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.
- Combine egg yolks and heavy cream in a small bowl and beat until mixed well. Slowly add the cream yolk mixture into the broth.
- Adjust the season 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 crouton on top of soup. Serve with toasted bread as a side dish.