Homemade Mushroom Soup
A classic French cream of mushroom soup made with fresh mushrooms, onion, garlic, butter, stock, cream, and egg yolks. Silky, comforting, and elegant enough for entertaining, yet simple enough for an everyday meal.
Ingredients
- 1 large onion chopped
- 1 clove garlic chopped
- 1 lb fresh mushrooms
- 4 oz butter
- 1 ½ oz flour
- 3 cup chicken stock
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 2 egg yolks
- ½ cup cream
- A few small sliced mushrooms to garnish optional
- Fresh chopped chervil or parsley for garnish
Instructions
- Remove the stems from the mushroom caps. Slice the caps and set aside.
- Melt about 1 oz of the butter in a heavy-bottomed saucepan. Add the chopped onion and cook gently until soft but not browned. Add the garlic toward the end.
- Remove the pan from the heat and stir in the flour.
- Gradually stir in the boiling stock, then return the pan to the heat.
- Add the mushroom stems and season with salt.
- Partly cover and simmer gently for about 30 minutes.
- Strain the mushroom stems from the soup base, or blend them into the soup if you prefer a stronger mushroom flavour.
- In a separate pan, melt a little of the remaining butter. Add the mushroom caps, salt, and lemon juice.
- Cover and cook gently over low heat for about 5 minutes.
- Add the mushroom caps and all their juices to the soup base. Simmer for another 10 minutes.
- Beat the egg yolks and cream together in a bowl.
- Gradually add some of the hot soup to the egg-and-cream mixture, stirring constantly, until about ½ pint of soup has been incorporated.
- Stir the warmed egg-and-cream mixture back into the saucepan.
- Cook very gently for about 3 minutes. Do not boil.
- Pour into a soup terrine or individual bowls.
- Garnish with sliced mushrooms and fresh chervil or parsley, if desired.
- Serve hot and enjoy! Bon Appétit!
Notes
- Don't brown the onion
- This is a delicate soup, so cook the onion slowly until soft rather than allowing it to become deeply golden.
- Keep the mushroom stems
- They may not look like the prettiest part of the mushroom, but they are full of flavour and are perfect for building the soup base.
- Don't leave out the lemon
- Just one teaspoon is enough to lift the mushroom flavour and keep the finished soup from tasting too heavy.
- Temper the egg yolks carefully
- Never add the egg-and-cream mixture directly to very hot soup.
- Gradually warm it first with some of the soup, then return it to the saucepan.
- Never boil the finished soup
- Once the egg yolks and cream have been added, keep the heat very low. A gentle finish is the secret to that beautiful velvety texture.
Nutrition
Calories: 316kcalCarbohydrates: 15gProtein: 8gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 131mgSodium: 403mgPotassium: 434mgFiber: 1gSugar: 5gVitamin A: 854IUVitamin C: 4mgCalcium: 38mgIron: 1mg
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