1/4 c Onions; minced
3 tb Butter
3 tb Flour
6 c White stock or chicken
-stock; boiling -OR-
2 Parsley sprigs
1/3 Bay leaf
1/8 ts Thyme
Salt and pepper; to taste
3/4 lb Fresh mushrooms; up to 1 lb
- *
2 tb Butter
1/4 ts Salt
1 ts Lemon juice
2 Egg yolks
1/2 c Whipping cream; 3/4 c
1 tb Butter; up to 3 tb; softened
6 Fluted mushroom caps; cooked
-in butter and lemon juice
-(optional)
2 tb Fresh chervil or parsley; up
-to 3 tb; minced, (optional)
* Separate mushrooms into stems and caps. Chop the stems and slice the
caps.
Cook the onions slowly with the butter 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.
Melt the butter in a separate saucepan. When it is foaming, toss in
the mushrooms, salt, and lemon juice. Cover and cook slowly for 5
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
surface with a spoonful of cream or milk. Reheat to simmer just
before proceeding to the step below, which will take 2 or 3 minutes.
Beat the egg yolks and cream in the mixing bowl. Then beat in hot
soup by spoonfuls 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 a simmer.
Off heat, stir in the butter by tablespoons. Pour the soup into a
tureen or soup cups and decorate with optional mushrooms and herbs.
Recipe by Julia Child
Recipe FROM: Mastering the art of French Cooking, Julia Child,
New York, Alfred A. Knopf, 2011
