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Title: Cream Of Mushroom Soup
Categories: Soups
Yield: 6 Servings

1 lb Mushrooms
1 Lemon; juice of
3 oz Butter
1 Shallot; chopped -OR-
1 tb Onion; chopped
1 cl Garlic
Salt & pepper
2 oz Flour
1 qt Beef stock
4 oz Double cream

Make a duxelles as follows. Chop garlic finely and add, with the
onions or shallots, to 1/3rd of the butter in a pan. Sweat, then cook
gently until golden. Meanwhile prepare mushrooms, chop, and sprinkle
with lemon juice. When onions or shallots are golden, add mushrooms
and cook. If they exude a great deal of liquid, strain and boil down
separately to avoid overcooking the mushrooms. Season with salt,
pepper, and nutmeg.

Make a roux from remaining 2 oz of butter and the flour. Add stock
and make a sauce as usual. Simmer 20 minutes. Add mushroom duxelles
and cook a further 10 minutes. Just before serving, correct seasoning
and add cream.

Recipe by Ian Hoare

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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: 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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