Pete's Cream of Mushroom Soup
Description
Rich and creamy, a crowd pleaser.
Ingredients
At a glance
Mushroom
Course
Cuisine
Style
Serves
4
- 1/4 C. yellow onion, finely minced
- 3+2 T. butter
- 3 T. flour
- 6 C. chicken broth
- 1/4 t. dry thyme
- salt and pepper
- 2 C. of dried Porcini (Cep, King, Boletus edulus)
- 1/2 teaspoon salt
- 1 t. lemon juice
- 2 egg yolks
- 1 C. whipping cream
Methods/steps
- Place dried mushrooms in enough boiling water to cover and re-hydrate for at least 30 minutes.
- Melt 3 T. butter in a saucepan and saute the onions slowly for about 8 - 10 minutes until tender and translucent.
- Add the flour and stir over moderate heat for about 3 minute without browning.
- Whisk in the broth and blend it thoroughly with the flour.
- Season to taste.
- Drain mushroom water into broth mixture, squeezing any extra water out of the mushrooms as well, and avoiding any grit.
- Simmer partially covered for 20 minutes, skimming occasionally.
- meanwhile, chop the mushrooms fine.
- In another saucepan, melt the 2 T. butter and add the chopped mushrooms, salt and lemon juice.
- Cook slowly for about 5 minutes.
- Pour the mushrooms and their cooking liquid into the saucepan with the soup base.
- Simmer for 10 minutes.
- Whisk together the egg yolks and the cream mixture.
- Temper the egg mixture with small amounts of the soup base, and then add the mix to pot.
- Stir soup over moderate heat for a minute or two to thicken the eggs, but DO NOT LET SOUP COME TO SIMMER.
- Adjust seasonings
Additional Tips
Adapted from Mastering the Art of French Cooking by Julia Child. It will work with almost any dried rich mushroom.
Reviews
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