MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potage Velouté Aux Champignons (Cream Of Mushroom Soup)
Categories: French, Soups
Yield: 6 Servings

1/4 c Onions; minced
3 tb Butter
3 tb Flour
6 c White stock or chicken
-stock; boiling -OR-
2 Parsley sprigs
1/3 Bay leaf
1/8 ts Thyme
Salt and pepper; to taste
3/4 lb Fresh mushrooms; up to 1 lb
- *
2 tb Butter
1/4 ts Salt
1 ts Lemon juice
2 Egg yolks
1/2 c Whipping cream; 3/4 c
1 tb Butter; up to 3 tb; softened
6 Fluted mushroom caps; cooked
-in butter and lemon juice
-(optional)
2 tb Fresh chervil or parsley; up
-to 3 tb; minced, (optional)

* Separate mushrooms into stems and caps. Chop the stems and slice the
caps.

Cook the onions slowly with the butter for 8 to 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 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.

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.

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 a simmer.

Off heat, stir in the butter by tablespoons. Pour the soup into a
tureen or soup cups and decorate with optional mushrooms and herbs.

Recipe by Julia Child

Recipe FROM: Mastering the art of French Cooking, Julia Child,
New York, Alfred A. Knopf, 2011

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Re: Cream of Mushroom Soup
By: Ben Collver to All on Thu Feb 22 2024 12:15 pm


Radically diffeerent from mine but that's fine. Mine is more of 'Bisque' (technically not as no seafood) but the construction is the same. I don't have it in MM to post, sorry. For comparison it's 2 cups homemade vegetable broth and either 1 of milk and 1 of heavy cream or 2 cups half-n-half. then 2 cups total of mixed types of sliced mushrooms (cremeni, portabello, oyster are common choices). Standard equal parts butter an flour start the roux made to a paste then liquids added slowly. The mushrooms are simmered in the vegetable broth and it's all added then use a stick blender and heat to simmer/thicken.

I save off a few slices of fresh mushrooms to grace the top of each serving for 'pretty'.

Yours it probably very good too!

xxcarol
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Re: Cream of Mushroom Soup
By: Carol Shenkenberger to Ben Collver on Thu Feb 22 2024 17:27:23

Your mushroom soup recipe sounds delicious. I like that you put effort
into the presentation by topping each serving with mushrooms. I have
been going through and posting recipes from my brother's collection.
This is one of many Julia Child recipes in that collection. The only
mushroom soup i recall making from scratch is Hungarian Mushroom Soup
and i made that with freshly foraged wild mushrooms. Souper tasty!
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Re: Cream of Mushroom Soup
By: Ben Collver to Carol Shenkenberger on Fri Feb 23 2024 09:44 am

Re: Cream of Mushroom Soup
By: Carol Shenkenberger to Ben Collver on Thu Feb 22 2024 17:27:23

Your mushroom soup recipe sounds delicious. I like that you put effort
into the presentation by topping each serving with mushrooms. I have
been going through and posting recipes from my brother's collection.
This is one of many Julia Child recipes in that collection. The only mushroom soup i recall making from scratch is Hungarian Mushroom Soup
and i made that with freshly foraged wild mushrooms. Souper tasty!

Glad you liked it! I've never tried foraging for mushrooms.

I am however largely a self taught cook. I do use some recipes from web sites or cookbooks but as guidelines. Oh, I also have dyslexia so expect typos. Don't ask about them again ok? Dyslexia means letters mix up and I don't 'see' the typos. They are usually obvious and there are no spelling police here.

BTW 'outa' as in 'outa stuff cooking' it common southern east coast word phonetics. We tend to conjoin words when we talk. Don't worry, everyone else gets that one. It just means lots of gaps in what you have on hand for cooking.

xxcarol
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