Printable Recipe: Printable Cream of Mushroom Soup: Potage Creme de Champignons

Cream of Mushroom Soup: Potage Creme de Champignons

Ingredients:

1 1/2 pounds fresh mushrooms
9 tablespoons butter (1 stick, plus one tablespoon)
2 shallots, finely chopped
6 tablespoon flour
6 cups chicken stock
2 egg yolks
3/4 cup heavy cream
Salt
White pepper

Wash mushrooms and separate caps from stems. Slice half the caps into 1/8 inch pieces and coarsely chop the remaining caps and stems. In an 8 or 10 inch skillet (preferably stainless, as iron will discolor the mushrooms), melt 2 tablespoons of butter over medium heat.

Add sliced mushrooms and stir for 2 minutes until the color has darkened slightly. Remove them with a slotted spoon and transfer them to a bowl for later use. Melt 2 more tablespoons of butter in the same skillet and add the remaining mushrooms and shallots. Cook for 2 minutes until shallots are soft and set the skillet aside.

In a heavy 5 quart saucepan, melt the rest of the butter. Remove the pan from the heat and stir in the flour. Cook over low heat, stirring constantly, to make a roux. Do not allow the roux to turn dark.

Remove the pan from the heat and let cool slightly, then add the chicken stock slowly while beating constantly with a wire whisk. Beat until well blended.

Return to stovetop and until the mixture comes to a boil and thickens. Continue to stir so that the cream base will be smooth. Add the chopped mushroom and shallots and simmer for about 15 minutes, stirring occasionally.

Puree the soup in a food processor and pour through a sieve back into the saucepan. In a mixing bowl blend the egg yolks and cream with a wire whisk. Next, whisk in the hot pureed soup 2 tablespoons at a time as not over cook the eggs.

Once 1/2 cup of soup has been whisked into the eggs, reverse the process and add the egg mixture to the soup a little at a time.

Place to soup back on the stovetop and bring to a boil for about 30 seconds, stirring constantly. Season with salt and white pepper to taste. Add the reserved slices of sautÃ©ed mushrooms and serve hot.

Return to Traditional French Foods, Cream of Mushroom Soup.