Sunday, January 30, 2011

Potage Veloute Aux Champignons - Cream of Mushroom Soup

Cream of Mushroom soup is really not one of those recipes that conjours up images of French cuisine. Quite the contrary - Cream of Mushroom soup makes me immediately think of tuna casserole come to think of it......

This dish was quite a process! I thought to myself, "Oh how simple a recipe to do today". And it was simple, just a process. Every step of which was worth it. There was not an inch in the bowl that didn't smack of mushroom flavor and richness.

One would usually expect a soup course to start a meal. This WAS the meal. Can you eat soup with a fork?


  1. I LOVE cream of mushroom soup!! And that looks so good. Wanna share the recipe?! ;-)

  2. 1/4 cup onion, minced (I used a leek instead of onion)
    3 tablespoons butter
    3 tablespoons flour
    6 cups chicken broth
    salt and pepper
    1 lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later (I used a variety of mushrooms)
    2 tablespoons butter
    the thinly sliced mushroom caps
    1/4 teaspoon salt
    1 teaspoon lemon juice
    2 egg yolks
    1/2-3/4 cup whipping cream )
    1 -3 tablespoon softened butter


    1 Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
    2 Add the flour and stir over moderate heat for about 3 minute without browning.
    3 Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
    4 Simmer partially covered for 20 minutes, skimming occasionally.
    5 Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
    6 In another saucepan, melt the 2 T butter.
    7 Add the sliced mushroom caps, salt and lemon juice (I used dry white wine instead of lemon juice)
    8 Cook slowly for about 5 minutes.
    9 Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
    10 Simmer for 10 minutes.
    11 *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.

    12 Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
    13 Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
    14 Correct seasoning.
    15 Off heat, stir in the remaining butter by spoonfuls, if desired.

  3. that sounds so unbelievably rich and good... and it looks amazing.