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Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. fresh mushrooms
12 Tbsp. butter
3 finely chopped green onions
8 Tbsp. flour
8 cups chicken stock
3 egg yolks
1 cup heavy cream
salt
pepper (white)
Directions:
Directions:
Separate mushroom caps and stems. Slice half of the mushroom caps about 1/8 inch thick and chop remaining caps and all stems. Melt 3 Tbsp. butter. Add sliced mushrooms and cook, stirring, 2 minutes until lightly colored. Remove with slotted spoon. Melt 3 additional Tbsp. of butter in same skillet and cook chopped mushroom caps and stems and onions for 2 minutes. Set aside in skillet.

In saucepan, melt remaining butter. Remove from heat and stir in flour; cook over low heat, stirring constantly for 1-2 minutes. Do not brown. Remove from heat, and let cool for a few minutes, then pour in chicken stock, stirring well. Return to heat until this cream base comes to a boil and is perfectly smooth. Add chopped mushrooms and onions and simmer, stirring occasionally.

With a wire whisk, blend yolks and cream together in a bowl, whisk in the hot soup, 2 Tbsp. at a time, until 1/2 cup has been added. Then reverse process - slowly whisk now warm egg-cream mixture back into the soup. Bring to a boil for 1-2 minutes, stirring constantly. Remove and season. Add reserved sliced mushrooms and serve.

Makes 10-12 servings.
Personal Notes:
Personal Notes:
This soup was extra delicious when mom made it with local, fresh mushrooms from Kennett Square, PA.

 

 

 

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