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Cream of Mushroom Soup

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  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Ingredients

Units Scale

For the Velouté:

  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

For the Soup:

  • 1/4 cup unsalted butter
  • 1 pound mushrooms (such as crimini, porcini, or baby bella), minced
  • 2 shallots, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon saffron
  • 3 egg yolks
  • 1/2 cup heavy cream
  • salt and pepper to taste

Instructions

  1. In a medium-sized pot or large saucepan, bring chicken stock to a simmer.
  2. In a separate pot over medium-high heat, heat 2 tablespoons of butter until it stops foaming, and then stir in the flour. Stir constantly until flour is cooked but not browned, about 4 minutes.
  3. Gradually whisk the warm stock into the roux (flour/butter mixture), and let simmer for 20-25 minutes, whisking frequently. It will thicken/reduce a bit and have a velvety appearance.
  4. While the velouté simmers,prepare the mushroom base: In a saute pan over medium heat,melt the butter. Add the minced shallots and mushrooms to the pan. Add 1 teaspoon of salt, and simmer, covered, until the shallots are translucent and the mushrooms are tender and have released their moisture. Add saffron.
  5. Purée the mushroom mixture with an immersion blender, or using a blender until very smooth and no mushroom pieces remain.
  6. Strain the mushroom purée through a fine-mesh sieve and add to the velouté. Stir the mushroom mixture into the velouté until fully incorporated and simmer for 15 minutes.
  7. In a large mixing bowl, beat the egg yolks and heavy cream together. Very slowly ladle some of the soup into the egg/cream mixture. If you add the hot soup too quickly, you will scramble the eggs, so go SLOWLY! (This is called tempering the eggs.) Continue whisking and gradually adding soup to the egg/cream mixture until you've added about 5 cups of the soup to the egg/cream mixture, then pour it all back into the soup pot and simmer for 10 minutes, being careful not to allow it to boil. Taste and adjust seasonings as needed.

Notes

Note: A Velouté sauce is one of the five renowned French "Mother Sauces", so practicing this useful technique will be helpful in a variety of other recipes.

Recipe adapted from The Unofficial Downton Abbey Cookbook by Emily Ansara Baines.

Find it online: https://kitchenjoyblog.com/cream-of-mushroom-soup/