Yes…I have told the two most important foodies that I know about this soup. My sister and my mom. I will tell anyone who is interested.
This simply has to be one of my favourite things ever. I hadn´t planned on making it but an incident of shopping when i was hungry (Friday night after work..I have an excuse) led me to having a bunch of mushrooms in my fridge and without any plan on what to do with them. I figured I would consult my friend Julia and she would have the answer. And naturally. she did. I got to work and the result was magnificent. The house smelled lovely and the taste was wonderful. I have to share it with all of you because maybe you too will discover that something as simple and inexpensive as a mushroom can end up tasting like something fit for a King!
Cream of Mushroom Soup
For 6 to 8 people
A 2 ½-quart, heavy-bottomed enameled saucepan
¼ cup minced onions
3 Tb butter
Cook the onions slowly in the butter for 8 to 10 minutes, until they are tender but not browned.
3 Tb flour
Add the flour and stir over moderate heat for 3 minutes without browning.
6 cups boiling white stock or chicken stock; or canned chicken broth and 2 parsley sprigs, ⅓ bay leaf, and ⅛ tsp thyme [I used a chicken cube]
Salt and pepper to taste
The chopped stems from ¾ to 1 lb. fresh mushrooms
Off heat, beat in the boiling stock or broth and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems, and simmer partially covered for 20 minutes or more, skimming occasionally. Strain, pressing juices out of mushroom stems. Return the soup to the pan.
2 Tb butter
An enameled saucepan
The thinly sliced caps from ¾ to 1 lb. fresh mushrooms
¼ tsp salt
1 tsp lemon juice
Melt the butter in a separate saucepan. When it is foaming, toss in the mushrooms, salt, and lemon juice. Cover and cook slowly for 5 minutes. Pour the mushrooms and their cooking juices into the strained soup base. Simmer for 10 minutes.
(*) If not to be served immediately, set aside uncovered, and film surface with a spoonful of cream or milk. Reheat to simmer just before proceeding to the step below, which will take 2 or 3 minutes.
2 egg yolks
½ to ¾ cup whipping cream
A 3-quart mixing bowl
A wire whip
A wooden spoon
Beat the egg yolks and cream in the mixing bowl. Then beat in hot soup by spoonfuls until a cup has been added. Gradually stir in the rest. Correct seasoning. 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 the simmer.
1 to 3 Tb softened butter
Optional: 6 to 8 fluted mushroom caps cooked in butter and lemon juice; and/ or 2 or 3 Tb minced fresh chervil or parsley Off heat, stir in the butter by tablespoons. Pour the soup into a tureen or soup cups, and decorate with optional mushrooms and herbs.
* Some of you may not be too interested in adding the cream or egg at the end. I rather like them but I noticed that the soup was excellent even without them!:)
Enjoy! Xxxx Natascha