Julia Child's Cream of Mushroom Soup | Jamie & Julia

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Chop the onion roughly.

In a Dutch oven, melt 1.5 ounces of butter over a little under medium heat.

Cook the onions slowly in the butter for around 10 minutes until softened but not browned.

Wash the mushrooms by dunking them in water and rubbing them to remove dirt, then dry them with a clean towel.

Chop off the stems of the mushrooms and chop them up.

Add 1200 milliliters of chicken broth to the pot along with a bay leaf, a few sprigs of parsley, and 1/8 teaspoon of thyme; bring to a boil.

Stir in 1.5 ounces of all-purpose flour with the onions and turn the heat up to moderate for 3 minutes.

Pour in the boiling broth and the chopped mushroom stems, season with salt and pepper, and partially cover with a lid; simmer for 20 minutes.

Thinly slice the mushroom caps.

In a saucepan, melt 1 ounce of butter over medium-high heat and add the mushroom caps, seasoning with a little salt and 1 teaspoon of lemon juice; cover and cook for 5 minutes.

After 20 minutes of simmering, strain the soup through a sieve, pressing down to extract as much juice as possible from the mushroom stems.

Pour the strained broth back into the cleaned sauce pot.

Add the cooked mushroom caps to the broth, season with more salt and pepper, and simmer for 10 minutes.

In a separate bowl, combine 1/4 pint of heavy cream and 2 egg yolks, then whisk together.

Ladle some of the hot soup into the cream and egg yolk mixture to temper it, then return the mixture back to the soup.

Heat the soup over moderate heat for 1-2 minutes, ensuring it does not reach a simmer.

Serve the soup garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens