It’s getting cooler in the evenings, so soup and sandwiches are the perfect meal. When I saw a pound of dirty button mushrooms I instantly looked at John and said I’m going to make mushroom soup tomorrow! After some good and thorough cleaning, the mushroom stems came off and the real cooking began.
The soup is pureed then thickened with a classic mix of egg yolks and heavy cream.
Creamy Mushroom Soup – 6 large servings
3 tablespoons unsalted butter
1/2 onion, finely chopped
1 lb button (crimini) or portabella mushrooms, sliced
6 cups low sodium chicken stock
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1/2 lemon, freshly squeezed
2 egg yolks
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Minced parsley and Cayenne, optional
In a small saucepan over low heat, keep the stock warm.
Melt 3 tablespoons butter in a large saucepan over medium-low heat, add onions and cook until softened. Add the sliced mushrooms, dash of salt and mix well. Cook until mushrooms have softened, there will be liquid in the pot. Add the warmed stock to the pot, and bring to a boil. Turn off the heat, and allow to cool, about 20 minutes.
Using a blender puree the soup, this is a matter of taste, some prefer no chunks of mushrooms, so run blender until you don’t see any. John and I prefer a little texture, so 10-15 seconds is more than enough in the blender. Set aside.
In a clean medium saucepan, melt 2 tablespoons of butter over low heat, sprinkle with flour, whisk until combined, and add lemon juice. While whisking carefully pour the pureed mushroom soup into the flour butter mixtur, and bring to a simmer. Whisk together egg yolks and cream in a small bowl, and while constantly whisking, pour into mushroom soup in a slow and steady stream. Turn off the heat.
Taste and adjust seasonings.
Divide soup into bowls, sprinkle with minced parsley and cayenne, serve with plenty of crusty bread!