Here is a recipe for a very tasty cream of mushroom soup. Unlike Julia Child’s recipe (which I also like), this recipe produces a creamier, thicker soup that is very filling. Julia’s recipe produces a wonderful first course in a formal dinner. This soup is often the main course. The ingredients below make four generous servings.
INGREDIENTS:
6 tablespoons salted Butter, divided
½ Onion, diced (about 1 cup)
8 ounces mushrooms, sliced (about 4 cups)
2 cups chicken broth
1/2 cup Flour
1/2 tsp.Thyme
1 cup milk
1 cup whipping cream
1/2 to 1 tsp. Truffle oil (optional)
Salt and Pepper, to taste
Fresh parsley, for garnish
PROCEDURE:
Clean and slice the mushrooms about a quarter-inch thick and dice the onion rather finely.
Heat a 4-quart pot over medium high heat. Melt a tablespoon of butter in it. Add the onions and sauté them until translucent. Stir them frequently.
Melt another tablespoon of butter in the pot with the onions. Add the mushrooms and continue sautéing until they are tender. Stir in the thyme and after half a minute, add the chicken broth. Reduce the heat and and simmer five or six minutes while making a roux,
Melt four tablespoons butter in a small skillet over Low to moderate heat. Blend the flour into the butter until it bubbles. You may need to add a little more butter. Cook for about two minutes. Stir the milk and half of the cream into the roux and cook until you have a thick gravy.
Add this mixture to the pot and bring it to a boil, stirring as needed. Reduce the heat to low.
Stir the remaining cream into the soup. Reduce heat and simmer uncovered 10-15 minutes, or until soup thickens to your liking, stirring frequently. Stir in the truffle oil if you wish. Taste and add salt and pepper if you wish. Wash and chop some parsley.
Serve warm garnished with the parsley.
NOTES: A green salad goes well with this soup.To store it, cool completely and refrigerate up to five days or freeze up to 90 days. If you wish to double the recipe, plan on cooking slightly longer.The soup is very good without the truffle oil, but adding the oil gives the soup a more intense mushroom flavor. I often use three or four extra mushrooms if I have them in the fridge.
Courage in the Kitchen 