Mushroom Soup (Julia Child)
- Number of Servings: 6
Ingredients
* Butter, salted, 5 tbsp (remove) * Onions, raw, .25 cup, chopped (remove) * *Flour, white, .19 cup (remove) * Chicken stock, home-prepared, 6 cup (remove) * Parsley, 3 sprigs (remove) * Mushrooms, fresh, 1 lb (remove) * Salt, 2 tsp (remove) * *Lemon Juice, .17 fl oz (remove) * Egg Yolk, 2 large (remove) * Heavy Whipping Cream, .5 cup, fluid (yields 2 cups whipped) (remove)
Saute onions in 3 T butter, add flour and cook but do not brown
Boil stock separately and then blend with flour mixture, season with salt and pepper to taste. Add chopped mushroom stems and simmer 20 mins. Skim occasionally. Press liquid out of stems and strain broth.
Melt 2 T butter another pan, when foaming add thinly sliced mushroom caps, 1/4 tsp salt and lemon juice. Cover and cook for 5 minutes. Add mushroom mixture and liquid to soup. Simmer for 10 min.
Beat egg yolks and cream in a mixing bowl. Beat in hot soup by the spoonful until a cup is added and return to soup over low heat. Cook 2-3 minutes. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user KETHRYN7.
Boil stock separately and then blend with flour mixture, season with salt and pepper to taste. Add chopped mushroom stems and simmer 20 mins. Skim occasionally. Press liquid out of stems and strain broth.
Melt 2 T butter another pan, when foaming add thinly sliced mushroom caps, 1/4 tsp salt and lemon juice. Cover and cook for 5 minutes. Add mushroom mixture and liquid to soup. Simmer for 10 min.
Beat egg yolks and cream in a mixing bowl. Beat in hot soup by the spoonful until a cup is added and return to soup over low heat. Cook 2-3 minutes. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user KETHRYN7.
Nutritional Info Amount Per Serving
- Calories: 295.6
- Total Fat: 21.7 g
- Cholesterol: 128.1 mg
- Sodium: 1,200.9 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.4 g
- Protein: 10.9 g
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