Bon Appetit
Like it? ~ Let us know below!
This is a super dish to serve to guests, but don't forget to make it for you and your family too, often.
Potage Veloute Aux Champignons
A very special French classic cream of mushroom soup which is perfect for every day eating, special occasions or entertaining with just a little cream. Just supreme!
Well, ok it is very special, but we love it any time when the mood takes us!
Its rich, but you can cut back on other things and just enjoy this creamy delight!
More Delicious Soups
- Tomato Soup
- Parsnip Soup
- Another classic French Onion Soup
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Enjoy This Creamy Mushroom Soup
Bon Appetit
Like it? ~ Let us know below!
This is a super dish to serve to guests, but don't forget to make it for you and your family too, often.
Ingredients
- 1 large onion chopped
- 1 clove garlic chopped
- 500 gms /1lb fresh mushrooms
- 4 ozs /6 level tablespoon butter
- 1 ½ ozs/3 level tablespoon flour
- 1 ½ pints/3 cups chicken stock
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 2 egg yolks
- ¼ pint/1/2cup cream
- A few small sliced mushrooms to garnish optional
- Fresh chopped chervil or parsley
Instructions
- Prepare the mushrooms by removing the stems from the caps.
- Cook the chopped onions in about 1 oz butter until soft but not browned, adding garlic just before onions are done.
- Remove from heat and blend in the flour, mixing in well.
- Mix in the boiling stock, and return to heat.
- Mix in the mushroom stems and season to taste.
- Simmer for about 30 minutes, partly cover the pan with the lid.
- After 30 mins, strain the liquid from the stems, or place in a blender and bring to a pulp.
- Return the soup to the saucepan.
- In a separate pan, melt a little butter and cook the mushroom caps with the salt and lemon juice.
- Put a lid on this saucepan and cook on low heat for about 5 minutes.
- Now, transfer the mushroom caps and all their juices to the strained mushroom soup base.
- Simmer for about 10 minutes.
- When almost ready to serve, beat the egg yolks with the cream in a mixing bowl.
- Add a little of the soup mixture to the egg and cream mixture, mixing it in well. Add more until you have about ½ pint.
- Add the rest of the egg and cream mixture.
- Return it all to the saucepan and cook very slowly for about 3 minutes.
- Pour the soup into either a soup terrine or individual soup dishes.
- Garnish with mushrooms or fresh herbs if you prefer.
Notes
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