Ingredients
Onions: 1/2 cup (minced)
Unsalted butter: 1/4 lb (1 stick)
Flour: 6 tbsp
Rich chicken broth: 12 cups
Parsley: 2 sprigs
Bay leaf: 1/2
Thyme: 1 pinch
Mushrooms: 3 lb (trimmed and sliced thinly)
Salt: 1/2 tsp
Lemon juice: 1 tsp
Egg yolks: 4
Whipping cream: 1 cup
Finely chopping parsley: for garnish
From Entertaining Copyright © 1982 by Martha Stewart Living Omnimedia, LP. Photography by Michael Skott unless otherwise noted. Published by Clarkson Potter, an imprint of Crown Publishing Group.)
This is a fine, rich soup suitable for inclusion on a soup buffet or as the first course for a fancy sit-down dinner.
How to make French Mushroom Soup
01.
Cook the Soup Base
- Cook the onions in 4 tablespoons butter until soft.
- Stir in the flour and cook over low heat for 4 minutes without browning.
- Add the broth, blending it completely with the flour.
- Add the parsley, bay leaf, and thyme and simmer for 20 minutes.
02.
Cook the Mushrooms
- Melt the remaining 4 tablespoons butter in a large pan.
- Toss the mushrooms in the butter with salt and lemon juice and cook 5 minutes.
- Add the mushrooms to the broth and simmer 5 minutes.
- If not to be used immediately, set aside.
03.
Finish and Serve
- Reheat to a simmer.
- Beat the egg yolks and cream until blended.
- Stir a cupful of the hot soup into the cream mixture.
- Add the cream to the soup and heat to below the simmer. (If the soup simmers, the yolks will curdle.)
- Taste for seasoning.
- Serve immediately, garnished with chopped parsley.
