Julia Child's Cream of Mushroom Soup
User Reviews
5
Julia Child's Cream of Mushroom Soup
Description
This classic cream of mushroom soup begins with cooking minced onions slowly in butter until translucent but not browned, which creates a mild base flavor. Flour is added and stirred to form a roux that thickens the soup. Gradually adding chicken stock while stirring ensures a smooth, lump-free mixture that simmers alongside herbs such as parsley, bay leaf, and thyme for 15-20 minutes to develop depth.
Separately, sliced white or brown mushrooms are browned in butter to bring out their earthy flavor and added to the soup. The final step involves tempering together egg yolks and heavy cream, which are then blended into the warm soup to enrich and thicken it further, resulting in a creamy, smooth texture without curdling. Parsley or croutons may be added as a garnish.
This soup serves well as a comforting starter or light main course, pairing nicely with crusty bread. It offers a traditional flavor profile that is both rich and balanced, suitable for cooler weather or refined meals.
The recipe notes that omitting egg yolks yields a lighter cream soup that remains satisfying, and nutritional values reflect this lighter variation.
Ingredients
- 1 lb (450 g) white mushrooms sliced, or brown mushrooms
- 5 tablespoons butter , divided
- 1/2 white onion , minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 teaspoon parsley dried
- 1 bay leaf
- thyme pinch
- 1/4 teaspoon salt
- 4 egg Optional) (*Footnote 1 & 2, yolk
- 1/4 cup heavy cream
- parsley for garnish (Optional, or croutons
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
- Omitting the egg yolks results in a lighter, but still creamy, soup using just heavy cream.
- Nutrition information provided excludes egg yolks and toppings for a lighter version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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