Yes, sure it is Julia Child I am talking about - inspiration for French cuisine lovers for decades. I can't resist her just like anybody else, and today it was cream of mushroom for dinner...
This dish is an advanture of its own. Not only it is extremely delicious, but also is fun to cook. If you are like me and love mushrooms, you will enjoy the delightfull smell of fresh ones, then simmered ones, there is also smell of butter, simmered onions, and more! A pleasure to taste and smell budds you will not forget!
So here is the recipe in case you want to indulge as well...
You will need:
1/4 cup minced onions
3 tbs flour
6 cups chicken stock
2 parsley strings
1/3 bay leaf
1/6 tsp thyme
3/4 to a lb white mushrooms
1 stick butter
1 tbs lemon juice
2 egg yolks
1/2 3/4 cup whipping cream
Wash the mushrooms and separate stems from caps. Chop the stems and finely slice the caps.
Melt 3 tbs butter (yes 3 tbsp, you know how she loves butter...) in a 21/2-quart heavy-bottomed enameled saucepan.
Chop the onions and slowly cook for 8 to 10 minutes until they are tender but not browned.
Add the flour and stir over moderate heat for 3 minutes without browning.
Off heat, beat in the boiling stock or broth and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems, and simmer partially covered for 20 minutes or more, skimming occasionally. Strain, pressing juices out of mushroom stems. Return the soup to the pan. Add the spices. (The stems can be eaten and are delicious!)
Melt 2 tbs butter in a separate saucepan. When it is foaming, toss in the mushroom caps, salt, and lemon juice. Cover and cook slowly for 5 minutes.
Pour the mushroom and their cooking juices into the strained soup base. Simmer for 10 minutes.
Beat the egg yolks and cream in the mixing bowl.
Then beat in hot soup by spoonfuls until cup has been added. Gradually stir in the rest. Correct seasoning. Return the soup to the pan and stir over moderate heat for a minute or two to poach the egg yolks, but do not let the soup come near the simmer.
Off heat stir in the 2 tbs butter (she says 3 tbs, but we all know how she loves butter, and for some of us it is too much! Plus it adds up to exactly a stick...) Pour the soup into a tureen or soup cups, and decorate with optional mushrooms and herbs.