Cream of Mushroom Soup

Main Dishes 9 ingredients 11 steps
Nut-Free
Cream of Mushroom Soup
📷 stock photo

Instructions

  1. Separate mushroom caps and stems. Slice half the caps; coarsely chop remaining caps and stems.

  2. Melt 2 tablespoons butter in a skillet; sauté sliced mushrooms until lightly colored. Remove and reserve.

  3. Melt 2 more tablespoons butter in same skillet; sauté chopped mushrooms and shallots for 2 minutes. Set aside.

  4. In a heavy saucepan, melt remaining 5 tablespoons butter over medium heat. Remove from heat and stir in flour.

  5. Return to low heat and cook, stirring constantly, 1–2 minutes without browning.

  6. Gradually whisk in chicken broth. Bring to a gentle boil until thick and smooth.

  7. Add mushroom–shallot mixture and simmer 15 minutes.

  8. Purée soup through a food mill or sieve and return to saucepan.

  9. Whisk egg yolks and cream together. Slowly whisk some hot soup into mixture, then return to pot.

  10. Bring to a gentle boil for 30 seconds, stirring constantly. Season with salt and white pepper.

  11. Add reserved sliced mushrooms and serve.