Best Cream Of Parisian Soup Recipes

Cream of Parisian Soup image

Provided by Suzanne Marzano

Time 4h20m

Number Of Ingredients 10

16-24 oz broccoli/cauliflower can be frozen or fresh
1/2 c butteer
1/2 c margarine
1/2 c onions, chopped
1/2 c celery, chopped
1 c flour
4 tsp chicken seasoning
1 tsp white pepper
1 c ham, diced
6 c cold milk

Steps:

1. Chop and steam veggies in 2 c. water til just about tender.
2. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
3. Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
4. Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
5. Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.

Cream of Parisian Vegetable Soup image

Provided by Traveling Lady

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 (16 ounce) bags frozen broccoli carrots cauliflower mix
1 cup butter
1 cup flour
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 tablespoon chicken base or 4 crushed chicken bouillon cubes
6 cups milk
1 cup diced cooked ham
salt and pepper

Steps:

Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
Add flour and blend well.
Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
Cook until thickend.
Add ham and salt and pepper to taste.

Nutrition Facts : Calories 427.6, Fat 32.9, SaturatedFat 19.9, Cholesterol 102.5, Sodium 310.6, Carbohydrate 21.4, Fiber 0.6, Sugar 0.5, Protein 12.5

French Mushroom Soup image

Provided by Martha Stewart

Number Of Ingredients 12

1/2 cup minced onion
1/2 cup unsalted butter, divided
6 tablespoons all-purpose flour
12 cups homemade chicken stock or low-sodium canned chicken broth
2 sprigs flat-leaf parsley leaves, plus more for garnish
1 small dried bay leaf
Pinch of dried thyme
3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced
Coarse salt
Juice of 1/2 lemon
4 large egg yolks
1 cup heavy cream

Steps:

Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.