Cream of mushroom soup
ANTI-CHEF · ♥ 10.3K likes · 273.2K views · 9 min video
Read about mushrooms in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 1½ oz butter
- 1 lb mushrooms
Melt the butter in a Dutch oven over a little under medium heat and cook the roughly chopped onion slowly about 10 minutes, until softened but not browned.
Wash the mushrooms by dunking them in water so the sand drops to the bottom, then dry them thoroughly on a clean towel.
Choosing and washing the mushrooms
Chop the stems off the mushrooms and chop the stems up.
- 1200 ml chicken broth
- 1 whole bay leaf
- parsley
- 0.125 tsp thyme
Bring the chicken broth to a boil with the bay leaf, the parsley sprigs and the thyme.
- 50 g all purpose flour
Stir the flour into the onions, raise to moderate heat and cook three minutes.
- salt
- pepper
Off the heat, pour in the boiling broth, add the chopped mushroom stems, salt and pepper. Return to the heat, lid partially on, and simmer 20 minutes.
- 25 g butter
- 1 tsp lemon juice
Melt the butter in a saucepan, add the mushroom caps, a little salt and the lemon juice, lid on over medium-high heat for five minutes.
Skim the soup, then strain it through the sieve, pressing firmly on the mushroom stems until no more juice comes through. Discard the solids.
Return the strained broth to the cleaned pot, add the mushroom caps and their cooking juices, more salt and pepper, and simmer 10 minutes. Skim again.
- 118 ml heavy cream
- 2 whole egg yolks
Beat the heavy cream and egg yolks together in a separate bowl. Ladle in some hot soup a little at a time, whisking, then stir the mixture back into the soup.
- parsley
Correct the seasoning and return to moderate heat for one to two minutes, keeping it below the simmer.