With the crazy weather we’ve been experiencing here on the desert plains of Northwestern Nevada, thoughts have turned back to the comfort of soup for dinner. I’ve always wanted to try recipes from “Mastering the Art of French Cooking” by Julia Child. I was a big fan of the hilarious impersonations on Saturday Night Live from long ago. Then, I watched the movie “Julie and Julia”, and decided I needed that cookbook. On my first Christmas as a widow, Santa Claus came through and I got my very own copy. The first section is all about soups.
Two weeks ago, after dicing cups of onions and buying the right kind of beef broth and Vermouth, my first try at French Onion soup was a rave success. Prepared only for myself, even the carefully prepared crouton was perfect. Each day the soup ripened, until on the third day, it was truly mind blowing.
Today, the clouds are again forming in the sky. With temps never getting above 50 degrees today, Soup #2 is in the crock pot. Cream of Mushroom soup. I found the perfect mushrooms today at the store. With all the necessary ingredients, I began dicing and slicing. It will slowly cook in the crock pot on low until dinner.
Below is the recipe. Although the soup isn’t finished yet, it has every promise of being just as fantastic as the first. Who knew that so few ingredients could create such a wonderful result. Enjoy.
Potage Veloute’ Aux Champignons (Cream of Mushroom Soup)
Mastering the Art of French Cooking — Julia Child — Pages 40-41.
Here is a fine, rich mushroom soup for grand occasions or as the main course for a Sunday supper for 6 to 8 people.
1/4 cup minced onions
3 Tbsp. Butter
3 Tbsp. flour
6 cups boiling chicken stock
2 parsley sprigs
1 bay leaf
1/8 tsp. thyme
The chopped stems from 1 lb. of mushrooms
2 Tbsp. Butter
The thinly sliced caps from 1 lb. of mushrooms
1/4 tsp. salt
1 tsp lemon juice
2 egg yolks
1/2 – 3/4 cup whipping cream
Optional
1 – 3 Tbsp. softened butter
6-8 fluted mushroom caps cooked in butter and lemon juice
- In a 2 1/2 quart, heavy-bottomed enameled saucepan, cook the onions slowly in the butter for 8 to 10 minutes, until they are tender, but not brown.
- 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 the mushroom stems. Return the soup to the pan. ( At this point, I put the soup in my crock pot on low heat).
- Melt the butter in a separate saucepan. When it is foaming, toss in the mushrooms, salt, and lemon juice. Cover and cook slowly for five minutes.
- Pour the mushrooms and their cooking juices into the strained soup base. Simmer for 10 minutes.
- *If not to be served immediately, set aside uncovered, and film the surface with a spoonful of cream or milk. Reheat to simmer just before proceeding to the step below, which will take 2 to 3 minutes.
- Beat the egg yolks and cream in the mixing bowl. Then, beat in hot soup by spoonful’s until a 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 butter by tablespoons. Pour the soup in a tureen or soup cups, and decorate with optional mushrooms and herbs.
In Julia’s own sweet words, “What a happy task you have set for yourself! The pleasures of the table are infinite. Toujours bon Appetit!!!”
More tomorrow.