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?
Looks delicious!
ReplyDeleteI LOVE cream of mushroom soup!! And that looks so good. Wanna share the recipe?! ;-)
ReplyDelete1/4 cup onion, minced (I used a leek instead of onion)
ReplyDelete3 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
Directions:
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.
that sounds so unbelievably rich and good... and it looks amazing.
ReplyDelete