JULIA'S CREAM OF MUSHROOM SOUP

Julia's Cream of Mushroom Soup image

I don't think you can beat this recipe for simple, delicious mushroom soup. My hubby would eat this every day if I fixed it for him. It's so good! Please try it, and throw out the canned variety! Don't let the lengthy list and directions stop you. Julia Child was very meticulous and it all goes easily and pretty quickly.

Provided by Yia Yia

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

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Ingredients

1/4 cup onion, minced
3 tablespoons butter
3 tablespoons flour
6 cups boiling white stock (I use canned) or 6 cups chicken broth, seasoned with 1/2 bay leaf and 1/8 t thyme (I use canned)
salt and pepper
1 lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later
2 tablespoons butter
the thinly sliced mushroom cap
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks
1/2-3/4 cup whipping cream (I've used heavy cream, 1/2 and 1/2, it's all good)
1 -3 tablespoon softened butter

Steps:

Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
Add the flour and stir over moderate heat for about 3 minute without browning.
Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
Simmer partially covered for 20 minutes, skimming occasionally.
Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
In another saucepan, melt the 2 T butter.
Add the sliced mushroom caps, salt and lemon juice.
Cook slowly for about 5 minutes.
Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
Simmer for 10 minutes.
*If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
Correct seasoning.
Off heat, stir in the remaining butter by spoonfuls, if desired.

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