Cream of Mushroom Soup

By ladygourmet

Adapted from: Julia Child – Mastering the Art of French Cooking.

This soup is well worth treating yourself to, so go ahead and try it.

Remember to Always Enjoy and to Cook with Love,

Catherine

Ingredients

• 1 quart button mushrooms
• 1/4 cup minced onions
• 3 tablespoons butter
• 3 tablespoon flour
• 6 cups hot chicken broth
• 3 tablespoons fresh parsley - chopped
• 1 bay leaf
• 1/4 tsp thyme
• Pepper to taste
• 1 tsp lemon juice
• 2 egg yolks
• 1/2 cup heavy cream

Details

Servings 4
Adapted from livingthegourmet.blogspot.com

Preparation

Step 1

In a saucepan cook the onions slowly in the butter for 8-10 minutes until they are tender, but not browned.

Add the flour and stir over moderate heat for 3 minutes without browning.

Off heat, beat in the hot chicken stock and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems and simmer partially covered for 20 minutes or more.

Melt two tablespoons of butter in a separate saucepan. When it is foaming, toss in the mushrooms and lemon juice. Cover and cook slowly for 5 minutes.

Beat the egg yolk and cream in the mixing bowl. Then beat in hot soup by the spoonfuls until a cup has been added. Gradually stir in the rest. Correct seasonings. Return the soup to the pan and stir over moderate heat for a minute or two to poach the egg yolks, but do not let the soup come near to a simmer.