tag:blogger.com,1999:blog-4767668804836200949.post4702254910874997303..comments2011-09-22T00:39:52.879-07:00Comments on Sundays with Julia: Potage Veloute Aux Champignons - Cream of Mushroom SoupRachel Greenhttp://www.blogger.com/profile/04003545211173110278noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4767668804836200949.post-68584430105574688682011-01-31T14:38:50.344-08:002011-01-31T14:38:50.344-08:00that sounds so unbelievably rich and good... and i...that sounds so unbelievably rich and good... and it looks amazing.Anonymoushttps://www.blogger.com/profile/17631227006691887515noreply@blogger.comtag:blogger.com,1999:blog-4767668804836200949.post-33437537839688586372011-01-30T21:40:53.465-08:002011-01-30T21:40:53.465-08:001/4 cup onion, minced (I used a leek instead of on...1/4 cup onion, minced (I used a leek instead of onion)<br />3 tablespoons butter <br />3 tablespoons flour <br />6 cups chicken broth<br />salt and pepper <br />1 lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later (I used a variety of mushrooms)<br />2 tablespoons butter <br />the thinly sliced mushroom caps <br />1/4 teaspoon salt <br />1 teaspoon lemon juice <br />2 egg yolks <br />1/2-3/4 cup whipping cream ) <br />1 -3 tablespoon softened butter <br /><br />Directions:<br /><br />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. <br />2 Add the flour and stir over moderate heat for about 3 minute without browning. <br />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. <br />4 Simmer partially covered for 20 minutes, skimming occasionally. <br />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. <br />6 In another saucepan, melt the 2 T butter. <br />7 Add the sliced mushroom caps, salt and lemon juice (I used dry white wine instead of lemon juice) <br />8 Cook slowly for about 5 minutes. <br />9 Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base. <br />10 Simmer for 10 minutes. <br />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. <br /><br /><br />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. <br />13 Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer. <br />14 Correct seasoning. <br />15 Off heat, stir in the remaining butter by spoonfuls, if desired.Rachel Greenhttps://www.blogger.com/profile/04003545211173110278noreply@blogger.comtag:blogger.com,1999:blog-4767668804836200949.post-35414357132410615822011-01-30T17:24:54.872-08:002011-01-30T17:24:54.872-08:00I LOVE cream of mushroom soup!! And that looks so ...I LOVE cream of mushroom soup!! And that looks so good. Wanna share the recipe?! ;-)Marthahttps://www.blogger.com/profile/14124651609093611926noreply@blogger.comtag:blogger.com,1999:blog-4767668804836200949.post-5032051242350782892011-01-30T14:32:21.023-08:002011-01-30T14:32:21.023-08:00Looks delicious!Looks delicious!Wandahttps://www.blogger.com/profile/09496826318273785753noreply@blogger.com