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5.0 from 39 votes

Julia Child's Cream of Mushroom Soup

Making the classic dish with an easier, shortened approach and less cooking time.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 119 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
  3. Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.