Julia Child's Cream of Mushroom Soup
User Reviews
5.0
39 reviews
Excellent
Julia Child's Cream of Mushroom Soup
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Making the classic dish with an easier, shortened approach and less cooking time.
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Ingredients
- 1 lb (450 g) white or brown mushrooms , sliced
- 5 tablespoons butter , divided
- 1/2 white onion , minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 teaspoon dried parsley
- 1 bay leaf
- Pinch of thyme
- 1/4 teaspoon salt
- 4 egg yolks (Optional) (*Footnote 1 & 2)
- 1/4 cup heavy cream
- parsley or croutons , for garnish (Optional)
Instructions
- Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
- Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
- Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
- Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
- While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
- Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well. Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
- Garnish with chopped parsley or croutons. Serve hot.
Notes
- The original recipe uses egg yolks to create a thicker soup. When I want a lighter soup, I use just heavy cream and skip the egg yolks. It produces a satisfying soup that is almost as creamy.
- The nutrition facts are calculated without any egg yolks or toppings.
- The original recipe uses egg yolks to create a thicker soup. When I want a lighter soup, I use just heavy cream and skip the egg yolks. It produces a satisfying soup that is almost as creamy.
- The nutrition facts are calculated without any egg yolks or toppings.
Nutrition Information
Show Details
Serving
1serving
Calories
119kcal
(6%)
Carbohydrates
11.4g
(4%)
Protein
4.5g
(9%)
Fat
6.4g
(10%)
Saturated Fat
3.7g
(19%)
Cholesterol
18mg
(6%)
Sodium
922mg
(38%)
Fiber
1.1g
(4%)
Sugar
3.3g
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 119kcal | 6% |
| Carbohydrates | 11.4g | 4% |
| Protein | 4.5g | 9% |
| Fat | 6.4g | 10% |
| Saturated Fat | 3.7g | 19% |
| Cholesterol | 18mg | 6% |
| Sodium | 922mg | 38% |
| Fiber | 1.1g | 4% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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