16 Jul Cream of Mushroom Soup
Cream of Mushroom Soup
16 July 2021
PREP. TIME: 5 MIN - COOK TIME: 4o mins - SERVES: 4 -6
Creamy mushroom soup is one of the treats of Wintery days. Serve hot and foamy with thick buttery slices of toast or rounds of garlic bread.
This recipe involves initial cooking of the mushrooms in butter or olive oil, thickening a chicken stock before pureeing and enriching with cream and egg yolks.
Field, button or Portobello mushrooms are all good for this recipe. If you have access to fresh ceps or porcini, good for you - they will taste especially wonderful. For the rest of us, the chopped onion or shallot and the garlic cooked gently in butter before adding the mushrooms, improves the light flavour of cultivated mushrooms considerably.
The garnish of sliced, fried mushrooms make this dish look more appetising and the aromas are great too.
ingredients for 4 -6 people
700 g fresh mushrooms
Juice of a lemon
125 g butter
1 shallot or 1 tablespoon chopped onion
1 small clove garlic
40 g plain flour
1.2 litres chicken stock
2 egg yolks
120 mls double cream
Salt & freshly ground white pepper
Parsley to garnish
Chopping board and kitchen knife
Large enamelled or stainless steel frypan
Small saucepan for the chicken stock
3 - 4 litre soup pot
Step 1 - Prepare the ingredients:
Gently wipe the mushrooms clean with a damp cloth.
If you have picked the mushrooms yourself and they are very dirty there is nothing else for it than to immerse them in plenty of water and wash clean. Do not let them soak in the water though.
Separate the mushroom caps and stalks.
Slice half the caps about .5cm thick and keep separate.
Coarsely chop the rest of the caps and all the stalks.
Sprinkle lemon juice over the prepared mushrooms.
Peel and finely chop the shallot or onion
Peel and chop the garlic clove
Heat the chicken stock in the saucepan and keep warm
Step 2 - Cook the Mushrooms
Melt 2 tablespoons of the butter in the frypan over moderate heat.
When the foam subsides, add the sliced mushroom caps and cook them tossing them frequently with a wooden spoon for about 2 minutes until they are lightly coloured.
Transfer them to a bowl using a slotted spoon and set aside to garnish.
Melt an additional 2 tablespoons butter in the same pan and cook the chopped shallot or onion and the garlic with a teaspoon of salt. Cook until soft and yellow, but not brown. Add the chopped mushroom caps and stalks and cook until the juices have evaporated. Season with salt and pepper and set aside in the pan.
Step 3 - Make the roux
Melt the remaining butter in the soup pot over moderate heat.
Stir in the flour and moisten with some hot stock, stir for a minute or two, but do not let the mixture brown.
Move the pot from the heat and gradually add the rest of the stock, whisking all of the time to avoid lumps.
Return the pot to the heat and stir until this cream soup base comes to the boil, thickens, and is perfectly smooth.
Add the chopped mushroom and onion mixture and simmer for 15 minutes.
Correct the seasonings with salt and pepper.
Step 4 - Puree
Carefully puree the soup in a blender until you have your desired consistency - briefly for the brown mushroom flecks; longer for a thick, and smooth, and foamy soup.
Return the puree to the soup pot.
Step 5 - Prepare the egg yolks and cream
Blend the egg yolks and the cream together in a mixing bowl with a wire whisk.
Step 6 - Assembly
Beat the hot soup into the egg yolk mixture a tablespoon at a time, until 6 tablespoons have been added.
Now reverse the process and slowly whisk the now warm egg yolk and cream mixture into the soup pot.
Bring the soup to the boil and boil for 30 seconds, stirring constantly.
Remove the pan from the heat and season with salt and pepper to taste.
Step 7 - To Serve
Ladle the soup into warm individual bowls or a large tureen.
Add the reserved sliced mushrooms and serve hot.
Recipe adapted by Elizabeth Peddey from The Mushroom Feast (2007) by Jane Grigson and The Cooking of Provincial France, (1970), Foods of the World cookbook written by MFK Fisher
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